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Asparagus and Pecorino

(4 reviews)
Asparagus and Pecorino
  • Prep Time 5 min
  • Total Time 10 min
  • Servings 4
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Not really Asparagus season anymore, but don't let that stop you. Unless you are one of those people who only eat locally grown food in season, then you should pause for a second before making this.

Ingredients

8
oz fresh asparagus
1
tablespoon olive oil
1/2
teaspoon fresh lemon juice
2
oz pecorino romano, diced and smashed into bits!
2
cracks fresh ground pepper

Directions

  • 1 Snap off the root ends of the asparagus and slice it cross-wise into 1/4-inch to 1/2-inch long pieces.
  • 2 In a medium bowl whisk together the oil and lemon juice. Toss in the asparagus and cheese. Combine well.
  • 3 Divide into small cups, ramekins or bowls between 4 and 8 ounces and top with black pepper.
Nutrition Information 
No nutrition information available for this recipe
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