Wednesday, October 23, 2013

Asparagus with Lemon & Pecorino

This is a great, simple Cooking Light side dish.


Recipe Notes
I used shaved Parmesan because I couldn't find pecorino Romano that day.  I recommend a Microplane grater for your lemon rind.

Nutritional Information (per serving - serves 4)
53 calories - 3.1 g. fat

  • 1 lb. thin asparagus, trimmed
  • 2 tsp. olive oil
  • 2 tsp. grated lemon rind
  • Salt & pepper to taste
  • 1 oz. shaved pecorino Romano cheese
1.  Bring a large pot of water to a boil.  Add asparagus and cook for 2-3 minutes or until crisp/tender.
2.  Heat a large skillet over medium heat.  Add oil to the pan and swirl to coat.  
3.  Add asparagus and cook 1-2 minutes.
4.  Sprinkle asparagus evenly with lemon rind, salt, and pepper.  Sprinkle with cheese and serve.

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