Yippee, its asparagus season! I love cooking with asparagus it’s so versatile. I use it in soups, diced into salads and or sautéed as simple side dish. This recipe is light and fresh making it a lovely addition to any meal. What’s your favorite asparagus recipe?
1 lb. asparagus
1/4 cup finely grated Pecorino Romano
1 1/2 tbsp. fresh lemon juice
1/4 cup good quality olive oil
Salt & pepper to taste
Shaved pecorino for garnish
3 tbs. toasted pine nuts
Cut the though bottom half inch off of the asparagus. Shave the asparagus by holding the bottom of the stem in your fingers and peel toward the head with a vegetable peeler, making thin ribbons. The strips don’t have to be perfect and make sure to keep the tips. Transfer all strips and tips to a bowl.
Wisk together grated pecorino, lemon juice, olive oil, salt & pepper. Pour over asparagus and mix with salt and pepper to taste. Garnish with shaved pecorino and toasted pine nuts.
Chef Arica Davis – Yummy Fixins, Personal Chef Services and Pasta Parties. Visit www.yummyfixins.com or call (530)539-4504 to book your next dinner party. Let me do the cooking for you!