With vegetable peeler, remove enough shavings from wedge of Parmesan to equal 1 cup, loosely packed (about 2 ounces). Set aside.
In a nonstick 12-inch skillet, heat oil over medium heat until hot. Add asparagus, salt and pepper, turning to coat asparagus. Cook, covered, 6 to 7 minutes or until asparagus is tender and lightly browned. Remove skillet from heat. Sprinkle with lemon peel.
Transfer asparagus to warm platter; top with Parmesan shavings.
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With vegetable peeler, remove enough shavings from wedge of Parmesan to equal 1 cup, loosely packed (about 2 ounces). Set aside.
In a nonstick 12-inch skillet, heat oil over medium heat until hot. Add asparagus, salt and pepper, turning to coat asparagus. Cook, covered, 6 to 7 minutes or until asparagus is tender and lightly browned. Remove skillet from heat. Sprinkle with lemon peel.
Transfer asparagus to warm platter; top with Parmesan shavings.
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