1 bunch asparagus
2 tablespoons olive oil
Juice of one lemon
1 teaspoon lemon zest
Sea salt and pepper to taste
2 tablespoons nutritional yeast (or freshly grated parmesan cheese if you eat dairy), optional
Wash asparagus and break off bottoms.
Cut into 1- to 2-inch pieces, on the diagonal.
Fill a medium-size saucepan halfway up with water and bring to a boil.
Add the asparagus, reduce heat to a simmer and cook asparagus for 2 minutes.
In a medium sized bowl combine oil, lemon juice, lemon zest, salt and pepper.
Toss asparagus in sauce.
Top with parmesan cheese and serve.