Spring asparagus shines with just a few flavor enhancements.
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
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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Obviously the cooking time is dependent upon the diameter of the asparagus. I had slightly thicker stalks so simmered 5 minutes and sauteed for 2. Definitely a wonderful preparation and one we will have often.
I really shouldn't comment on this recipe because I forgot the lemon!! I cooked the asparagus in the skillet and when crisp-tender, I added the cheese - it was really good and can only imagine that would be even better with the lemon. I would definitely serve to company.