Asparagus with parmesan and lemon wedges

Serves 4-6

800g green asparagus
6 tbsp olive oil
6 tbsp water
Pinch salt
Pinch white pepper
2 tbsp lemon juice
1 lemon, cut into wedges
50g shaved Parmesan

Wash the asparagus and trim the woody ends. Heat the oil in a large frying pan until quite hot. Add the very well-dried asparagus (any water will splatter when it hits the oil) and roll the stalks around so they are coated. Add the water, salt and pepper, cover and simmer for 2–4 minutes until tender. This will vary according to the thickness.

Remove the lid and return to the boil to evaporate the liquid, just until the stalks are coated with oil. Transfer the stalks to serving plates and add the lemon juice to the pan. Swirl it around, add more salt and pepper if necessary and pour over asparagus. Serve with lemon wedges and shaved Parmesan.