Roasted Asparagus with Pecorino, Garlic Confit and Lemon
This blanched and roasted asparagus side dish is influenced with flavors from Italy, with pecorino, garlic and lemon. It's the perfect vibrant and light side dish
- 1 pound of asparagus (average thickness)
- 2 tablespoons of garlic confit
- 2 tablespoons of garlic confit oil
- 1 cup of salt (for the Boiling water) (1 gallon)
- ¼ cup of freshly grated Pecorino-Romano cheese
- The zest of 1 lemon
- The juice of ½ a lemon
- If you haven't already, make your garlic confit.
- Fill a pot with a gallon of water and bring it to a boil. Preheat your oven to 400 F.
- While the water is coming to a boil, prep the asparagus by either cutting or snapping the tough bottom end of each stalk of asparagus.
- Once all the asparagus has been cut and the water is at a rapid boil, add the one cup of salt to the water.
- Allow the water to come back to a boil and carefully add the asparagus into the water and cook for about 1½ minutes or until they become a bright green and turn a vibrant green color. It is better to undercook the asparagus than overcook the asparagus here so if you are in doubt, cook it for less time.
- After 1 ½ minutes, remove the asparagus from the boiling water, shake off the excess water and transfer to a sheet pan. Toss the asparagus with the garlic confit and garlic confit oil and roast in your oven at 400 F for about 5-6 minutes or until they just start to color.
- When the asparagus are roasted slightly, remove them from the oven and transfer them to a serving dish and garnish them with the zest of 1 lemon, the juice of ½ a lemon, and about ¼ cup of freshly grated Pecorino-Romano Cheese. Serve warm.
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