Italian Style Asparagus Tips
2 pounds asparagus tips
2 tablespoons extra virgin olive oil
Lemon juice, to taste
Salt and pepper, to taste
Freshly shaved Parmesan, to taste
Use a vegetable peeler to remove the dark green outer skin of each tip. Blanch spears for about 3 minutes, depending on thickness, until just crisp tender, then plunge into a bowl of ice water for 1 minute.
Drain and transfer to a serving platter. Drizzle with olive oil, then sprinkle with lemon juice. Season with salt and pepper, then top with Parmesan.