In a small prep bowl, combine the lemon zest, Parmesan, salt, and pepper. Cover and shake to mix everything well. Set aside.
Snap the thick woody ends off the asparagus by holding each stalk about an inch from the end in one hand and about half way down with the other. Bend until the stalk snaps, right at the end of what is the more tender part (usually about 2~3″ up from the end). Discard the ends.
Fill a large sauce pan half full of water, and heat on high heat.
As the pot just comes to a full boil, drop the spears into the water. Let cook for 2 minutes, then remove from the heat.
Let stand in the water for an additional 1 to 2 minutes, then drain immediately.
Arrange on a deep-sided plate or shallow serving bowl. Drizzle the olive oil over the top, then sprinkle with the Parmesan-lemon mixture.