Asparagus Vinaigrette with Cheese and Chives

1 pound thin asparagus, trimmed and peeled if - needed

3 tablespoons vegetable broth

3 tablespoons white wine vinegar

3 tablespoons chopped chives

2 tablespoons grated parmesan cheese

In a large covered skillet, cook asparagus in broth and vinegar until asparagus is tender, 4-5 minutes (or less if using thin asparagus).

Sprinkle with chives and cheese, and refrigerate until serving time. Before serving, sprinkle with a little parsley.

Serves 4-6.