Asperges au citron et au parmesan

Ingrédients

• 1 tablespoon extra virgin olive oil (plus more if needed)
• 1 pound asparagus (fresh; woody ends trimmed)
• 1 shallot (peeled and thinly sliced lengthwise)
• 1 lemon (juiced and zested)
• 3/4 ounce Parmigiano-Reggiano (freshly grated)
• 3/4 teaspoon kosher salt (more or less to taste)
• Black pepper (to taste)

Préparation

1. 1

   --- Sauté the asparagus: ---

2. 2

   Heat 1 tablespoon extra virgin olive oil in a wide skillet over medium-high heat until hot. Add the asparagus and arrange in an even layer (with as little overlap as possible) and cook without moving for 2 minutes.

3. 3

   Scatter the shallots on top and continue cooking for 3 to 4 minutes until the asparagus begins to char on the bottom. Season with ¾ teaspoon kosher salt and black pepper to taste.

4. 4

   Use a spatula to turn the asparagus. Add the lemon juice to deglaze the skillet and turn quickly to coat in the juice. Continue cooking, turning occasionally, for 2 to 3 minutes until the asparagus and shallots are tender. The cooking time will vary depending on the thickness of the asparagus.

5. 5

   --- Finish the asparagus: ---

6. 6

   In a small bowl, combine the grated Parmigiano-Reggiano with the lemon zest. Add half the mixture to the asparagus and toss gently to coat. Turn off the heat.

7. 7

   --- To serve: ---

8. 8

   Transfer the asparagus to a serving platter and sprinkle the remaining cheese and lemon zest mixture on top. Enjoy!