I love the simplicity of a crisp, fresh, flavorful summer side, with a hint of lemon for extra brightness.
ASPARAGUS WITH LEMON AND PECORINO
Bring a large pot of water to a boil. Add 1 pound of trimmed asparagus, cook for 2 minutes or until crisp tender. Drain.
Heat a large skillet over medium-high heat. Add 2 teaspoons olive oil to pan. Add asparagus, cook 1 minute. Sprinkle evenly with 2 teaspoons grated lemon rind, 1/4 teaspoon freshly ground black pepper, and salt to taste, toss to coat. Sprinkle asparagus with shaved pecorino Romano cheese.
Recipe adapted from Cooking Light, April 2013