When I boil/steam asparagus I like the pieces with small diameters. However, the bunches usually have spears of mixed diameters. Slightly larger diameters work best with this recipe.
1/2 pound (about 16 medium size spears) asparagus; do not remove the tough end of the stalk.
Place each spear, on the edge of a cutting board, hold it by the tough end and and using a vegetable peeler, slice into thin strips. The last piece will be thicker than the others which will be "ribbon like". Cut the thicker piece into bite-size pieces. Save the tough end of the stalk to make Asparagus Stock.
2-3 scallions thinly sliced (purple bulb scallions, if available, add a bit of color)
1 t olive oil
1 t lemon juice
1/4 t salt
pepper to taste
1-2 T Parmesan cheese, grated
Divide between two plates and garnish (optional) with a dusting of Parmesan and a few scallion rings
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