This little salad takes about five minutes to make. With all the tasty asparagus in the markets these days, there's no excuse to not make this! Delish. Plus, it's a good opportunity to use that asparagus dish you have in the back of the cupboard you never use. (You probably don't even know you have it.) Perhaps you even have asparagus tongs. Fancy pants.
Given there's not much here in this recipe to disguise cruddy olive oil, use the fancy olive oil someone gave you as a house present. In this dish you'll really taste the difference between crappy, burning motor oil, and that of olive oil squeezed by delicate, tender hands on an all-organic, certified family farm of heirloom olive trees.
1 bunch asparagus
juice of half a lemon
salt and pepper
Steam the asparagus til they're al dente. Lazily, I tend to do this in the microwave. Fast and less dishes. Do make sure you keep the crunch in the asparagus as it makes all the difference.
Make a dressing of olive oil and the lemon juice. Season with some salt and a dash of pepper. Pour over the asparagus.
Top off with shaved parmesan. If you have vegans in the house, hold the cheese.
There will be no leftovers with this dish.
Feeds 4 as a side dish
Active time: 10 minutes