Specialty Produce

Italian Style Asparagus Tips

Yield 4 servings
2 ratings


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.

Ingredients used in this recipe