Today’s offering combines asparagus (a favorite of Eric’s) with two cheeses (some of my favorite food items) and pepper. The dish uses basic ingredients to create a tasty vegetable side dish with a flavorful taste profile.
In this asparagus recipe, pecorino cheese made with sheep’s milk is paired with Parmesan cheese, made with cow’s milk. Parmesan is aged longer, making it a harder and drier cheese with a nutty, sweet flavor profile. Pecorino is not aged as long as Parmesan and tends to be softer and creamier, with a brighter grassy and salty profile. Add in a hint of spiciness from the black pepper, and you have a wonderful, fresh vegetable side dish perfect for Spring!
Cacio e Pepe Asparagus
Cacio e Pepe Asparagus (adapted from Ina Garten via eatingwell.com) Total Time Required: 20 minutes, Prep Time: 5 minutes, Cook Time: 15 minutes, Makes: 4 servings
Ingredients:
- 1-1/2 pounds asparagus spears
- 2 tablespoons unsalted butter, melted
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons freshly grated pecorino cheese
- 1 tablespoon freshly grated Parmesan cheese
- 1 lemon, quartered
Directions:
Preheat the oven to 425° F. Remove and discard the woody ends of the asparagus.
Transfer the asparagus to a 1-1/2 quart baking dish. Add the melted butter, salt, and pepper to the dish and toss to coat the asparagus. Arrange the asparagus in a single layer in the baking dish. Sprinkle it with the pecorino and Parmesan cheeses.
Add the butter, salt, and pepper to the asparagus then sprinkle the cheeses over top.
Roast the asparagus for 15-18 minutes, until the asparagus is fork tender.
Roast the asparagus.
Squeeze some lemon juice on the asparagus and sprinkle it with additional salt and pepper, if desired. Serve immediately.
Add a squeeze of lemon juice, and additional salt and pepper if desired.
A return to garden fresh produce is one of the many blessings of Spring! ~Linda
Cacio e Pepe Asparagus (adapted from Ina Garten via eatingwell.com) Total Time Required: 20 minutes, Prep Time: 5 minutes, Cook Time: 15 minutes, Makes: 4 servings
Ingredients:
- 1-1/2 pounds thick asparagus spears
- 2 tablespoons unsalted butter, melted
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons freshly grated pecorino cheese
- 1 tablespoon freshly grated Parmesan cheese
- 1 lemon, quartered
Directions:
Preheat the oven to 425° F. Remove and discard the woody ends of the asparagus.
Transfer the asparagus to a 1-1/2 quart baking dish. Add the melted butter, salt, and pepper to the dish and toss to coat the asparagus.
Arrange the asparagus in a single layer in the baking dish. Sprinkle it with the pecorino and Parmesan cheeses and roast the asparagus for 15-18 minutes, until the asparagus is fork tender.
Squeeze some lemon juice on the asparagus and sprinkle it with additional salt and pepper, if desired. Serve immediately.