"The Culinary Enthuisiast Cooks Italian" Jeff Smith
1 pound thin asparagus
pinch of salt
2 tsp. olive oil
1/4 cup freshly grated Parmesan cheese
1 1/2 tbl. lemon juice
3 tbl. melted butter
freshly ground black pepper, to taste
Break the rough woody ends off the asparagus and discard. Fill a 12-qt. pot two-thirds full with cold water. Bring to a boil and add the salt and the oil. Blanch the asparagus for 2 minutes and drain. Immediately rinse in cold water to stop the cooking. Drain very well.
Place the asparagus in an 8x8 glass baking dish and sprinkle with the cheese. Drizzle the lemon juice and melted butter and top with the freshly ground black pepper. Bake in a preheated 350-degree oven for 5 to 7 minutes or until the cheese is melted.