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Five-Ingredient Grilled Asparagus with Pecorino and Pine Nuts

Geoffrey Zakarian
  • 15 minutes
  • Serves 6

INGREDIENTS

1

Lemon, Zest and juice of

2

bunches Pencil asparagus, green

1

Kosher salt and freshly cracked black pepper

2/3 cup

Olive oil, extra-virgin

1/2 cup

Pine nuts, toasted

1/2 cup

Pecorino-romano, grated