Asparagus With Parmesan Cheese

• 24 fresh spears of asparagus
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground pepper to taste

1. Preheat oven broiler.
2. With a vegetable peeler, scrape the asparagus to within one inch of the top.
3. Cut off and discard the bottom part of the spears to make them of uniform length.
4. Place the stalks in a skillet, add cold water to cover, and salt.
5. Bring to a boil and simmer about 2 to 3 minutes until tender yet firm.
6. Drain the asparagus and arrange in a round or oval heatproof dish.
7. Arrange neatly in one layer with the tip ends slightly staggered.
8. Brush with the olive oil and sprinkle with the Parmesan cheese and freshly ground pepper.
9. Place under the broiler for about 2 or 3 minutes until the cheese is golden brown.

asparagus, olive oil, parmesan cheese, salt

Taken from cooking.nytimes.com/recipes/3122 (may not work)