Sautéed Asparagus with Parmesan Cheese

This is a very simple approach to asparagus.I always take a vegetable peeler and peel off the skin on the thick end. I think it looks and tastes better this way. I simply steam the asparagus in a 12" sauté pan to al dente, lightly toss in olive oil and served with a sprinkle of Parmesan cheese, salt, pepper.

Ingredients:
1 1/2 pounds asparagus
Olive oil
Salt and pepper
Parmesan cheese

Preparation:

Preheat a 12" sauté pan to medium high. Place the asparagus in the pan and add 1/4 cup water. As the asparagus streams the water will evaporate. When the water has completely evaporated the asparagus should be perfect al dente. Add a a little olive oil to the pan and coat the asparagus. 

 

Place the cooked asparagus on a serving dish. Finish the dish with a grind of salt, pepper and a sprinkle of Parmesan cheese.