This asparagus and pecorino recipe is so easy to make, and so satisfying, that it will likely make it to The Food Republic Hall of Fame. But first things first.
Asparagus is the quintessential spring vegetable. It’s also a favorite go-to of ours for entertaining. It requires very little prep and cooks up quickly. We love it with lemon and any hard cheese grated over the top.
Here, we picked pecorino, but feel free to swap in parmesan if you prefer. This recipe is for a crowd, perfect for a holiday gathering or party, so scale down to one bunch if you aren’t serving it to the masses.
- 2 bunches asparagus, thin, ends broken off*
- 1/2 cup Pecorino Romano cheese, shaved with a peeler
- 1 lemon, juiced, and strained
- extra virgin olive oil, for drizzling
Asparagus ends (not the pointed and tasty tips) are woody in texture. The great thing is that they naturally snap where the woody part ends and the tender part begins. So snap off the thicker ends and discard. If you can't find thin asparagus you may need to also use a peeler, even after you've snapped off the thick ends, as the skin on thicker asparagus can be tough to chew.
- Bring a large pot of salted water to a boil.
- Add the asparagus and cook for 2 to 4 minutes until the fork tender.
- Strain. Plate and top with lemon juice. Drizzle extra virgin olive oil on top. Season with salt and freshly ground pepper. Top with shaved pecorino and serve.