Grilled asparagus with pecorino cheese and pine nuts

Votes: 1

Time: 15 min.
Complexity: easily
Servings: 6

Asparagus grilled on an outdoor grill takes on a unique, smoky flavor that's hard to resist—so delicious! A simple grill rack is ideal for grilling. Place it on the grill to prevent the thin stalks from falling into the coals. Immediately drizzle the grilled asparagus with lemon dressing and sprinkle with grated cheese, allowing it to melt onto the hot stalks. Toasted pine nuts make a wonderful addition to your appetizer. Serve grilled asparagus with drinks or as a side dish with meat.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 bunches of green asparagus
2/3 cup extra-virgin olive oil
0.5 cup grated Pecorino Romano cheese + extra for serving
Zest and juice of 1 lemon
0.5 cups toasted pine nuts
Special equipment: lattice stand

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat the grill to medium-high heat. Place the rack, feet up, on the grill grate.
Toss the asparagus with 1/3 cup olive oil, salt, and black pepper to taste. Grill the asparagus, turning frequently to ensure even browning, for about 5 minutes.

Add the cheese, lemon zest and juice, a little salt and black pepper to a bowl and stir. Gradually whisk in the remaining 1/3 cup olive oil to create an emulsion.
Place the asparagus on a serving platter. Drizzle with the dressing and sprinkle with pine nuts and pecorino cheese.

Categories:

recipe / Backyard Recipes / Summer dishes / Spring dishes / Main courses / Side dishes / Grill, barbecue / Grilled vegetables and fruits / Geoffrey Zakarian