Fill a medium saucepan halfway with lightly salted water. Bring to a boil.

Prepare the asparagus while the water is heating. Rinse them thoroughly. Break off any tough, white bottoms and discard.

Cut the spears into 1- to 2-inch sections, slicing the asparagus at a slight diagonal.

Add the asparagus to the boiling water and lower the heat slightly to maintain a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water.

Toss the asparagus with olive oil, parmesan, and lemon zest while it's still hot.

Salt and pepper to taste. Serve warm or room temperature.