Asparagus with Lemon and Pecorino

Here I go again – trying to eat better.  I go in waves with food.  I’ll eat really well for a week or two but then as soon as I get something not-so-good for me, all I crave is bad food.  I guess that’s why they say “You are what you eat”?  After all, when I’m eating lots of fruits and veggies, I tend to eat better.  But then as soon as I get a french fry or donut, forget it.  I’m a lost cause.  Well, I’m doing better this week, mostly because I spent a wonderful few days last week with my sister, niece and baby nephew in Texas, and ate pretty bad.  We’re talking peanut-butter Snickers minis, leftover Easter candy and bags and bags of Chex Mix.  So I made a conscious effort to start eating better on Monday.  So far so good but it’s only been a few days.  Anyway, this Asparagus with Lemon and Pecorino is a great way to jazz up boring asparagus while also getting a daily dose of veggies.

After boiling the asparagus until bright green and crisp-tender, it’s moved to a pan, sauteed in garlic and topped with lemon rind and pecorino Romano cheese.  The lemon rind provides a fresh brightness while the pecorino adds a slightly sharp tang and melts perfectly.  Since asparagus is one of Spring’s favorite gifts, go out and get some on sale and make this to eat with your favorite meal.

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The ingredients:

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Bring a large pot of water to a boil. Add asparagus; cook for 2 minutes or until crisp-tender. Drain.

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Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add asparagus; cook 1 minute.

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Sprinkle evenly with lemon rind, pepper, and salt; toss to coat.

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Sprinkle asparagus with pecorino Romano cheese.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

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