1 bunch of medium sized asparagus, about 1 lb.
2 Tbs. extra virgin olive oil
2 Tbs. freshly grated Parmesan cheese
1 tsp. lemon zest
Salt and freshly ground black pepper
Prepare the asparagus by rinsing them thoroughly, break off any tough, white bottoms and discard. Cut into 1 to 2-inch sections, slicing the asparagus at a slight diagonal.
Fill a medium sized saucepan half way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus fro exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.