Rinse stalks thoroughly and break off any tough, white bottoms and discard. Cut stalks into 1 to 2 inch sections, slicing the asparagus at a slight diagonal.
Fill a medium sized saucepan halfway with water and bring it to a boil. Add the asparagus and reduce heat slightly to a simmer. Parboil the asparagus for exactly 2 minutes. Drain the hot water. While the asparagus are still hot, toss them in a bowl with the olive oil, Parmesan, and lemon rind. Salt and pepper to taste. Serve warm or room temperature.
