Lemon-Parmesan Asparagus

This very simple Lemon-Parmesan Asparagus is the perfect spring side dish for grilled chicken, roasted fish, or alongside pasta or risotto.

📝 Ingredients

• 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)

👨‍🍳 Instructions

1. 1--- Sauté the asparagus: ---
2. 2Heat 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. 3Scatter 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. 4Use 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. 6In 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. 8Transfer the asparagus to a serving platter and sprinkle the remaining cheese and lemon zest mixture on top. Enjoy!