Simple boiled asparagus gets a splash of citrus and a sprinkle of cheese. Nothing says summer barbecue like these lemony asparagus spears.
For 8 people
Snap off tough ends of asparagus; remove scales from stalks with a vegetable peeler. Cook asparagus in boiling water to cover 5 minutes or until crisp-tender; drain. Plunge into ice water to stop the cooking process; drain. Melt butter in a skillet over medium heat; stir in lemon juice and salt. Add asparagus; cook just until heated. Transfer to a platter. Drizzle with sauce; sprinkle with grated Parmesan cheese and serve immediately.
Ready in 15 min