- 1 bunch asparagus, about 1 pound
- 11/2 ounce Pecorino
- 1 lemon, juice and zest
- 1 tablespoon olive oil
- coarse salt and pepper to taste
- Use a vegetable peeler to shave the asparagus lengthwise. Set in a large bowl. In a small bowl shave the Pecorino and set aside.
- Mix the lemon with the olive oil salt and pepper – toss with asparagus and let sit for at least 5 minutes. Top with shaved cheese.
Tips: If you can't find Pecorino you can use Parmesan.