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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

Nutrition Facts

Serving Size: 1 Serving
Calories
100
Calories from Fat
70
% Daily Value
Total Fat
7g
11%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
200mg
9%
Potassium
125mg
4%
Total Carbohydrate
3g
1%
Dietary Fiber
1g
5%
Sugars
1g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
6%
6%
Calcium
15%
15%
Iron
8%
8%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
0
*Percent Daily Values are based on a 2,000 calorie diet.

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