Asparagus with Lemon and Pecorino

By ebdonahue

Robin Bashinsky, Cooking Light

APRIL 2013

Ingredients

• 1 pound trimmed asparagus
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons grated lemon rind
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 ounce shaved pecorino Romano cheese

Details

Servings 4
Preparation time 14mins
Adapted from myrecipes.com

Preparation

Step 1

1. Bring a large pot of water to a boil. Add asparagus; cook for 2 minutes or until crisp-tender. Drain.

2. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add asparagus; cook 1 minute. Sprinkle evenly with lemon rind, pepper, and salt; toss to coat. Sprinkle asparagus with pecorino Romano cheese.