Buttered Asparagus with Lemon and Parmesan

• Kosher salt
• 2 pounds jumbo asparagus (about 16 spears), trimmed and peeled
• 1/2 tablespoon unsalted butter
• 1-ounce block Parmigiano-Reggiano cheese
• 1 lemon
• Freshly ground black pepper

1. Bring a large pot of water to a rolling boil and salt it.
2. Add the asparagus and cook until bright green and just tender, about 8 minutes.
3. Drain well and transfer to a serving plate.
4. Rub the butter all over the asparagus until melted.
5. Using a Microplane or other fine grater, grate enough cheese to cover the asparagus in a single layer.
6. Using the same grater, zest a quarter of the lemon over the cheese.
7. Grind black pepper over the zest and serve immediately.

kosher salt, jumbo asparagus, unsalted butter, cheese, lemon, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/buttered-asparagus-with-lemon-and-parmesan-390710 (may not work)