Asparagus with Lemon and Pecorino

Photo: Johnny Autry; Styling: Cindy Barr

Spring asparagus shines with just a few flavor enhancements.

 

This recipe goes with Bistro Steak with Red Wine Sauce, Chicken Braised in Wine and Rosemary, Pizza Arrabbiata, Grilled Halibut with Tarragon Beurre Blanc

Yield: Serves 4
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 8 Minutes
Total: 14 Minutes

Nutritional Information

Amount per serving
  • Calories: 53
  • Fat: 3.1g
  • Saturated fat: 0.8g
  • Sodium: 118mg

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

Preparation

  1. 1. Bring a large pot of water to a boil. Add asparagus; cook for 2 minutes or until crisp-tender. Drain.
  2. 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.
Note:

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.

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