Grilled Asparagus with Pecorino Romano
The grill, a drizzle of olive oil, and a sprinkle of Pecorino Romano or lemon possess the magical ability to transform America's most disliked vegetable into a sweet, salty, and crispy masterpiece. During the spring and summer, you can expect to find this dish on our table at least once a week. It's too delicious (and simple) to resist.
Ingredients
- 1 bunch asparagus, small-medium stalks
- 1-2 tbso olive oil, extra virgin
- 1 tsp salt, coarse preffered
- 1 tsp pepper, fresh,cracked preferred
- Pecorino-Ramono or lemon for topping
Instructions
- Preheat the grill to medium heat.
- Wash the asparagus thoroughly and remove any excess moisture.
- To "snap" asparagus, hold a spear firmly on both ends and gently bend it until it naturally breaks at the point where the woody part meets the tender stem.
- Place the tender stems on a plate or tray, drizzle them with olive oil, and season with 1 teaspoon of salt and 1 teaspoon of pepper.
- Grill the asparagus for 8 to 10 minutes, or until the ends begin to brown and the stems are tender.
- Remove from the grill and finish with a generous dusting of Pecorino-Romano or lemon.
