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Asparagus and Pecorino

  • Prep 5 min
  • Total 10 min
  • Servings 4

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. MORE + LESS -

TBSP Kari
September 20, 2016

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

Steps

Hide Images
  • 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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