Pan-Roasted Asparagus with Pecorino

Pan-Roasted Asparagus with Pecorino

Table of Contents

Introduction

This Pan-Roasted Asparagus with Pecorino is a quick and delicious way to elevate your veggie game. Tender asparagus spears are seared to golden perfection and finished with a generous sprinkle of nutty, salty Pecorino Romano cheese. A splash of lemon adds brightness, making this dish a favorite for both weeknight dinners and special occasions.

⏱ Time

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serves: 4

Ingredients

1 bunch asparagus (about 1 lb / 450g), trimmed

1–2 tbsp olive oil

Salt & black pepper, to taste

2–3 tbsp Pecorino Romano cheese, finely grated

1 garlic clove, minced (optional)

Juice of ½ lemon

Optional: pinch of red pepper flakes or lemon zest for garnish

‍ Method

1. Prepare the Asparagus:

Wash and trim the woody ends of the asparagus.

Pat dry to ensure good searing.

2. Pan-Roast the Asparagus:

Heat olive oil in a large skillet over medium-high heat.

Add asparagus in a single layer. Cook undisturbed for 2–3 minutes to get a nice sear.

Toss and continue to cook for another 5–7 minutes, until tender-crisp and slightly charred.

Optional: Add minced garlic in the last 2 minutes of cooking for extra flavor.

3. Finish with Pecorino:

Turn off heat, squeeze lemon juice over the asparagus.

Season with salt and pepper to taste (go easy on the salt — Pecorino is salty).

See also  Florida Shrimp Pie Recipe

Sprinkle grated Pecorino cheese evenly over the top while the asparagus is still hot.

4. Serve:

Garnish with lemon zest or red pepper flakes if desired.

Serve immediately while warm and melty.

Serving Suggestions

Great as a side to grilled meats, salmon, or roasted chicken

Delicious with risotto, pasta, or polenta

Works beautifully in a brunch spread with poached eggs or quiche

❓ Q&A

Q: Can I use Parmesan instead of Pecorino?
A: Yes! Parmesan is milder and works well too, but Pecorino has a sharper, saltier bite.

Q: How do I know when asparagus is done?
A: It should be fork-tender but still have a slight crunch. Overcooking makes it mushy.

Q: Can I roast it in the oven instead?
A: Absolutely — roast at 425°F (220°C) for 12–15 minutes, then finish with lemon and cheese.

Nutrition (Per Serving – Approximate)

Calories: 120

Protein: 5g

Fat: 8g

Carbs: 7g

Fiber: 3g

Sugar: 2g

Sodium: 180mg