Recipe by Beth Dooley
Here, the stalks cook in their own juices, becoming tender and silky, rich and flavorful. They’re so meaty and satisfying that we often eat this as a main for a light spring dinner. A little cheese and crusty bread is always a nice side.
3 tablespoons unsalted butter
1 tablespoon chopped shallot
1 pound asparagus, trimmed
1 to 2 tablespoons fresh lemon juice, to taste
½ teaspoon grated lemon zest
Pinch coarse sea salt and freshly ground pepper
¼ cup shaved Parmesan cheese
In a large skillet with a tight fitting lid, melt the butter over medium heat, add the shallot and cook until translucent, about 1 to 3 minutes. Add the asparagus and toss to coat with the butter. Put the cover on the skillet, reduce the heat to low, and cook the asparagus, shaking the pan occasionally, until tender, about 8 to 12 minutes. Remove the lid and toss in the lemon juice and zest and season to taste with the salt and pepper. Arrange on a platter or individual plates and scatter the cheese over all.