Asparagus and Pecorino

• 2 bunches asparagus, thin, ends broken off*
• 1/2 cup Pecorino Romano cheese, shaved with a peeler
• 1 lemon, juiced, and strained
• extra virgin olive oil, for drizzling

1. Bring a large pot of salted water to a boil.
2. Add the asparagus and cook for 2 to 4 minutes until the fork tender.
3. Strain.
4. Plate and top with lemon juice.
5. Drizzle extra virgin olive oil on top.
6. Season with salt and freshly ground pepper.
7. Top with shaved pecorino and serve.

bunches, romano cheese, lemon, extra virgin olive oil

Taken from www.foodrepublic.com/recipes/asparagus-and-pecorino-recipe/ (may not work)