> 1 (12 oz) pkg fresh green asparagus
> 1 lemon
> 1/4 cup olive oil
> 3 tbsp capers, drained
> 2 tbsp grated Parmesan cheese
Steam the asparagus until tender, 5–7 min. and drain. Meanwhile, zest and juice the lemon. Whisk lemon juice and 3 tbsp olive oil together and season with salt (in moderation) and pepper to taste.
In a small frying pan over medium heat, add the remaining tbsp olive oil. Dry the capers well on a paper towel and fry in the pan until crisp and golden brown, 4 min.
Arrange the asparagus on a plate and drizzle with lemon-oil mixture. Top with fried capers, lemon zest, and Parmesan cheese.
Make sure capers are as dry as possible before frying.