Sautéed Asparagus with Shaved Parmesan

Serves 6
A fresh, simple preparation that you’ll find in a legit Italian trattoria during asparagus season, ordisplayed in a gourmet-counter food case any time of year.


  • 2 pounds asparagus, cut on the bias into 2-inch pieces
  • 1 teaspoon coarse salt
  • Rounded 1/4 teaspoon ground black pepper
  • 1 teaspoon lemon zest
  • Juice of one lemon
  • Shaved Parmesan cheese, to taste


1. Heat oil in a large skillet over high heat. When oil shimmers, add asparagus, salt, and pepper. Saute, stirring frequently, until asparagus is crisp-tender, about 3 minutes.
2. Stir in lemon zest and cook 1 minute more.
3. Add lemon juice to skillet and stir a few times. Remove from heat, transfer to a serving platter, and shave Parmesan over top. Serve immediately.

Need help with the ingredients? Check our pantry list: