Green Asparagus with Parmesan
Rinse the asparagus, peel the bottom 1/3 of the stalks, and cut off the woody ends. Fill a shallow, wide pot with water to about 1 inch. Bring to a boil and season with sugar, salt, and lemon juice. Pour in the prepared asparagus and cook until al dente, about 10 minutes.
Meanwhile, toast pine nuts in a dry, non-stick pan until golden brown, stirring constantly. Then remove from the pan and let cool.
Lift the asparagus from the broth and arrange on warmed plates. Shave a little Parmesan over the asparagus and sprinkle with pine nuts. Season to taste with freshly ground pepper. Serve immediately.