Five-Ingredient Grilled Asparagus with Pecorino and Pine Nuts
By jenlin
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Ingredients
- 2 bunches 2 bunches green pencil asparagus
- 2/3 cup 2/3 cup extra-virgin olive oil
- Kosher salt and freshly cracked black pepper
- 1/2 cup 1/2 cup grated Pecorino-Romano, plus extra for garnish
- Zest Zest and juice of 1 lemon
- 1/2 cup 1/2 cup toasted pine nuts
Details
Servings 6
Adapted from foodnetwork.com
Preparation
Step 1
Special equipment: Cooling Rack
Preheat a grill to medium-high heat. Place a cooling rack upside down on the grill.
Toss the asparagus with 1/3 cup of the olive oil and some salt and pepper. Grill the asparagus, turning often to ensure even charring, about 5 minutes.
Add the Pecorino-Romano, lemon zest and juice and some salt and pepper to a bowl and mix to combine. Slowly whisk in the remaining 1/3 cup olive oil to form an emulsion.
Arrange the asparagus on a serving plater. Drizzle with the dressing and garnish with the pine nuts and more Pecorino.
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