- 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
- calories 53
- fat 3.1 g
- satfat 0.8 g
- sodium 118 mg
How to Make It
Bring a large pot of water to a boil. Add asparagus; cook for 2 minutes or until crisp-tender. Drain.
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.
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