INGREDIENTS

INSTRUCTIONS

Trim the woody stalks off the asparagus. Fill a tall asparagus pan
with water and bring to the boil. Place the asparagus, stalk end  down,
into the pan and simmer for 10-12 minutes, depending on the  thickness
of the asparagus spears. The tips of the asparagus must  only be
submerged for the final 2 minutes of cooking, otherwise they  will
overcook and become slimy. Drain.  Pre-heat the grill. Place the
asparagus in a gratin dish and sprinkle  over the lemon juice. Grate
50g (2oz) parmesan cheese on the coarse  holes of a cheese grater, and
gently stir through the asparagus.  Slice the remaining parmesan cheese
into fine curls on the blade of a  standard cheese grater. Scatter over
the asparagus and sprinkle with  black pepper. Grill for 4-5 minutes
until the cheese is bubbling and  golden brown. Serve immediately with
more freshly ground black pepper.  Converted by MC_Buster.  Converted
by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
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Calories: 129
Calories From Fat: 65
Total Fat: 7.4g
Cholesterol: 22mg
Sodium: 702mg
Potassium: 247mg
Carbohydrates: 5.1g
Fiber: 1.3g
Sugar: <1g
Protein: 11.7g