Cut into 1 to 2 inch sections, slicing the asparagus at a slight diagonal. Disregard firm ends.

Fill a medium sized saucepan half way with water, add 2 tbsp lemon juice and bring to a boil.

Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for 2 minutes.

Drain the hot water. While the asparagus are still hot, toss oil, parmesan, and extra lemon juice if desired. Salt and pepper to taste.