KD's Steamed Asparagus with Lemon, Olive Oil & Parmesan
1 Bunch Asparagus, stems removed
Juice of one lemon
Coarse salt and cracked black pepper
2 teaspoons good quality olive oil
Reggiano Parmesan cheese
Steam asparagus. Place in large salad bowl. Add lemon, salt and pepper to taste and olive oil. Toss to coat well. Taste and adjust seasonings. Divide among salad plates. Using a carrot peeler, shave off paper thin slices of parmesan over each salad. Serve immediately.
Prepared by Chef Kathleen Daelmans and Vanessa Parker with ChefandtheFatman at Rich's/Macy's on 02/12/2005. Mike Stock substituting for Chef Fred G.