I love spring asparagus and this is a delicious way to serve them. Use can substitute French green beans and it will be equally delicious.
2 bunches asparagus, trimmed of tough ends
1 t freshly cracked black pepper
1 cup shaved Parmigiano-Reggiano cheese
Juice of 1 small lemon
2 T extra-virgin olive oil
Heat the avocado oil in a large skillet over medium heat, add pignoli and garlic and cook stirring constantly, until golden. About 1 to 2 minutes. Do not let them burn. Transfer to a small bowl.
In the same large skillet, bring enough water to cover asparagus to a boil. Add the salt, stir and add the asparagus. Cook until just tender, about 1 to 2 minutes.
Drain and add to a large bowl of ice water.
Meanwhile, shave the Parmigiano and set aside.
When asparagus are cool, pat dry with paper towels and place on a oblong platter or au gratin dish and squeeze on the lemon juice.
Season with the cracked pepper.
Top with the pignoli and garlic. Finish up with the Parmigiano strips and serve.
Serves 4 to 6