Asparagus with Lemon and Pecorino
How to Make Asparagus with Lemon and Pecorino
- Bring a large pot of water to a boil. Add asparagus; cook for 2 mijnutes or until crisp-tender. Drain.
- Heat a large skillet over medium-high heat. Add olive oil to pan, swirl to coat. Add the asparagus; cook 1 minute. Sprinkle with lemon zest, black pepper, and salt. Toss to coat.
- Sprinkle asparagus with the shaved pecorino Romano cheese.