Asparagus with Zest

Snap off the tough ends of the asparagus; peel the stalks. Steam the stalks in a small amount of water in a saucepan until tender-crisp.

Refresh in ice water and drain.

Combine the lemon zest, anchovy paste and lemon juice in a bowl; mix well.

Place the asparagus in a serving bowl.

Spoon the lemon rind relish over the asparagus; garnish lightly with the shaved Parmesan cheese.

A tasty side dish for spring and summer entertaining.

For a memorable presentation, tie beautiful bows around bundles of asparagus, using scallions or leeks which have been softened in boiling water.