You’ll want this lightening-fast asparagus recipe with olive oil, palm oil, and lemon zest in your back pocket.
One of the quickest and easiest ways to prepare fresh asparagus is to simply blanch them for a couple of minutes and toss them with some freshly grated Parmesan cheese, olive oil, and lemon zest.
Boiling them for only a couple of minutes ensures that the asparagus will be cooked through, but still crisp and vibrant green. Asparagus should have a gentle crunch to them; they should not be mushy.
A little lemon zest helps brighten the natural flavor of the asparagus, and the Parm and olive oil. Well, of course, they make everything taste good.
Ingredients
- 1 bunch medium asparagus (1 pound)
- 2 tablespoons extra virgin olive oil
- 2 tablespoons freshly grated Parmesan cheese
- 1 teaspoon lemon zest
- Kosher salt and freshly ground black pepper
| NUTRITION FACTS(PER SERVING) | |
|---|---|
| 97 | CALORIES |
| 8g | FAT |
| 5g | CARBS |
| 4g | PROTEIN |
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Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Method
- Heat the blanching water:Fill a medium saucepan halfway with lightly salted water. Bring to a boil.
- Prep the asparagus:Prepare the asparagus while the water is heating. Rinse them thoroughly. Break off any tough, white bottoms and discard.Cut the spears into 1- to 2-inch sections, slicing the asparagus at a slight diagonal.
- Blanch the asparagus:Add the asparagus to the boiling water and lower the heat slightly to maintain a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water.
- Toss with olive oil, parmesan, lemon zest:Toss the asparagus with olive oil, parmesan, and lemon zest while it’s still hot.Salt and pepper to taste. Serve warm or room temperature.
