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Grilled Asparagus With Pecorino |
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Serves: 4 Print this RecipeAsparagus gains flavor on the grill. Perhaps it is the slight dehydration that concentrates its natural juices, or the interplay of smoke and fresh greenery. The results are addictive. The intensity of the grilled vegetable is offset with a garnish of freshly grated Romano cheese. 1 pound medium-thick asparagus spears, trimmed 1/4 cup extra-virgin olive oil Salt and ground black pepper to taste 2 tablespoons freshly grated pecorino Romano cheese Set up a grill for direct grilling and heat to medium-high. Coat the asparagus with half the oil and grill until bright green and lightly seared, about 2 minutes per side. Place on a platter and season with salt and pepper. Drizzle with the remaining olive oil and scatter the cheese over the top before serving. From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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