Asparagus with Lemon and Pecorino

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Asparagus with Lemon and Pecorino Recipe
Photo: Johnny Autry; Styling: Cindy Barr
Spring asparagus shines with just a few flavor enhancements.


Serves 4


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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


Hands-on: 8 Minutes
Total: 14 Minutes

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.

Created date

February 2013

Nutritional Information

Calories 53
Fat 3.1 g
Satfat 0.8 g
Sodium 118 mg