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.