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Asparagus with Spring Onions and Parmigiano

	1 lb. green asparagus, trimmed
	3 tablespoons extra-virgin olive oil
	3 spring onions, or 1 bunch scallions, trimmed and cut into thin slices
	1 oz. Parmigiano Reggiano, finely grated
	Freshly ground black pepper
	Fleur de sel

1. Rinse the asparagus. Bring 2 cups water to a boil under a steamer, over medium-high heat. Put the asparagus in the steamer, cover, and steam until the asparagus is tender but not in the least bit mushy, 4 to 8 minutes. (The time will vary greatly depending on the freshness of the asparagus).
   
   
2. While the asparagus is steaming, put the olive oil, the onions, and the cheese in a shallow bowl. Mix well.
   
   
3. When the asparagus is cooked, transfer it immediately from the steamer to the bowl, toss it very gently in the cheese and onion mixture, and let it sit for about 5 minutes before serving. Right before serving, sprinkle it with fleur de sel and pepper if desired.
   
   

4 servings