Asparagus With Lemon And Pecorino

• 1 pound trimmed asparagus
• 2 teaspoons extra-virgin olive oil
• 2 teaspoons grated lemon rind
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon salt
• 1 ounce shaved pecorino Romano cheese

1. Bring a large pot of water to a boil. Add asparagus; cook for 2 minutes or until crisp-tender. Drain.
2. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add asparagus; cook 1 minute. Sprinkle evenly with lemon rind, pepper, and salt; toss to coat. Sprinkle asparagus with pecorino Romano cheese.
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asparagus, extravirgin olive oil, lemon rind, freshly ground black pepper, salt, romano cheese

Taken from www.myrecipes.com/recipe/asparagus-lemon-pecorino (may not work)