Very good extra-virgin olive oil
Freshly grated Parmesan cheese
Freshly grated lemon zest
Salt and pepper
Wash asparagus spears and trim tough part from bottom of stalks. Slice diagonally into 2-in. pieces. Cook asparagus briefly, by your favorite method (boil, steam, stir-fry, or roast) until hot, but still slightly crunchy. While still warm, toss asparagus with olive oil, Parmesan cheese and lemon zest. Serve immediately, or hold and serve at room temperature.
