Cut off the tough ends of asparagus. Blanch in salted boiling water for 3 to 4 minutes or until bright in color, crisp and yet tender. Shock by plunging into ice water, drain and arrange on 6 small plates or on a platter.
Mix olive oil, lemon zest and lemon juice, drizzle mixture over asparagus spears, add salt and pepper and serve.
Recipe by, PCC deli chef