Prepare the water for blanching by half-filling a medium pot with lightly salted water. Bring to a rolling boil.

Once the water is heated, prepare the asparagus. Rinse them well. Any hard, white bottoms should be broken off and discarded.

Slice the asparagus spears into 1- to 2-inch slices while cutting them on a slight slant.

To blanch the asparagus, add it to the boiling water and reduce the heat just enough to keep it simmering. The asparagus should be parboiled for exactly two minutes. The heated water should be drained.

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.