Psychotherapist, Author, Speaker

Recipe Blog

Robin D. Stone is a New York City based psychotherapist, coach and consultant who works to help you achieve your most optimal self. 

Quick & Zesty Asparagus

Prep Time: 8 minutes     Cooking Time: 2 minutes     Yields: 4 people



1 bunch of medium sized asparagus, about 1 lb

2 tablespoons extra virgin olive oil

2 tablespoons freshly grated parmesan cheese 1 teaspoon lemon juice

1 teaspoon lemon zest - freshly grated lemon rind

Salt and freshly ground black pepper to taste



1. Rinse asparagus. Break or cut the tough, white bottoms and discard. Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.

2. Fill a medium sized saucepan half-way with water, bring to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for just 2 minutes. Drain the hot water.

3. While the asparagus is still hot, toss in a bowl with the olive oil, Parmesan, lemon juice and lemon rind. Salt and pepper to taste. Serve warm or room temperature.

Notes: In just 10 minutes, a perfect side for any main course!