Shaved Asparagus with Pecorino

from Eggs on Sunday

Inspired by a dish eaten at Lupa

If you make this dish ahead, wait to add the lemon juice until just before serving — the acid can slightly discolor the asparagus a little.


2 bunches (about 1 pound) of asparagus
2 tablespoons good extra-virgin olive oil
1/4 cup grated Pecorino Romano cheese
juice of 1 lemon
sea salt and freshly ground black pepper


Slice the asparagus spears on the extreme bias into very, very thin pieces (reserve the asparagus tips for another use.) Blanch the asparagus pieces in boiling salted water for 30 seconds to 1 minute, until they’re just bright green and still tender-crisp (you can start tasting them after 30 seconds.) Drain the asparagus then immediately shock the pieces in a bowl filled with cold ice water. Drain the pieces and gently pat dry.

Toss the blanched asparagus pieces with the pecorino, olive oil, lemon juice (if you’re serving immediately — if you’re serving later, wait to add the lemon juice until just before serving.)

Serves 4 generously.