sauteed asparagus with shaved Parmesan

I prefer roasting vegetables, but all too often, our outdoor Summer temperatures are too hot  . . . and I'm using alternative cooking methods.

I don't want hot temperatures to deter me from enjoying cooked vegetables, so I saute them. 

Sauteing is a quick and simple cooking method. 

The secret to delicious sauteed vegetable dishes is often in the ingredients.  

         Good olive oil is a must . . . sea salt ( I use Redmond's Sea Salt) . . .

     . . . and lemon zest!  Lemon zest awakens and brightens each vegetables' flavor.

 

This timeless end-of-Summer dish is brought to life with a sprinkling of lemon zest 

to awaken the natural flavors in the asparagus,

and shavings of Parmesan for a creamy, salty finish.

So simple. So delicious.

Sauteed Asparagus 

with shaved Parmesan

.     .     .     .     .

1 pound asparagus

2 tablespoons olive oil

sea salt

freshly ground black pepper

1 teaspoon lemon zest

shaved Parmesan, for serving

sea salt, for serving

.     .     .     .     .

 

  

 Preparation

Cut off the tough ends of the asparagus, and slice the stalks diagonally into 2-inch pieces.

Warm the olive oil in a large saute pan over a medium heat and add the asparagus.

Add the salt and pepper, to taste, if desired.

Cook for approximately 5 to 10 minutes until al dente, tossing occasionally.

Plate the asparagus. Sprinkle with lemon zest, shaved Parmesan, and sea salt. 

Serve hot.

Enjoy!

  

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