- 16 asparagus spears
- 1 tablespoon olive oil
- salt and pepper
- juice of half a lemon
- 3 tablespoons freshly grated parmesan cheese
Snap the woody ends off of the asparagus.
Heat the oil in a skillet on a medium high heat.
Once hot, add the asparagus spears in a single layer to the skillet. Sprinkle with a little salt and pepper and squeeze over the lemon juice.
Cook for 3 minutes, giving a shake half way through to move the asparagus around.
Sprinkle the parmesan across the middle of the asparagus and place a lid on the skillet.
Cook until the parmesan has melted.
Serve immediately.
- Use the freshest ingredients you can. Fresh asparagus, lemon juice and freshly grated parm are essential!
- Don't over cook the asparagus, you still want the stems to have a little bite to them. They don't need more than 5 minutes in the skillet.
- This side dish is best served straight away, but leftovers will keep for a day or two and can be reheated in a skillet.
Calories: 61kcal | Carbohydrates: 3g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 349mg | Potassium: 138mg | Fiber: 1g | Sugar: 1g | Vitamin A: 517IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg