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Asparagus with Lemon and Pecorino

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 8 mins
Total time 14 mins
Yield Serves 4
Spring asparagus shines with just a few flavor enhancements. 

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

Nutrition Information

  • calories 53
  • fat 3.1 g
  • satfat 0.8 g
  • sodium 118 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.