Poached and Roasted Asparagus with Parmesan Cheese

Ingredients:
- 2 pounds jumbo asparagus
- Water
- 2 tablespoons fresh lemon juice
- Salt and pepper
- 2 tablespoons olive oil
- 1/2 teaspoon fresh lemon juice
- 1 cup Parmesan cheese
- 1 tablespoon ground black pepper

Directions:
- Preheat oven to 450 degrees.
- Clean asparagus by trimming lower 2 inches or so of tough asparagus bottom and peel remainder of stalk to within 2 inches of tip.
- Tie asparagus into small bundles for easier handling.
- In a pot, combine water, lemon juice, salt, and pepper and bring to a boil.
- Add asparagus and poach for 3 minutes.
- Drain asparagus and submerge in ice water to stop blanching process.
- Asparagus may be drained and held at this point for future use.
- Place drained asparagus in baking dish and drizzle with olive oil and lemon juice.
- Sprinkle Parmesan cheese and black pepper over asparagus and place in oven.
- Roast until cheese melts.
- Serve immediately.