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Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Asparagus with Lemon and Pecorino

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

Cooking Light APRIL 2013

  • Yield: Serves 4
  • Hands-on: 8 Minutes
  • Total: 14 Minutes


  • 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


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.


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Nutritional Information

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

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Asparagus with Lemon and Pecorino Recipe