Five-Ingredient Grilled Asparagus with Pecorino and Pine Nuts

Save Recipe
  • Level: Easy
  • Total: 15 min
  • Active: 15 min
  • Yield: 6 servings
Share This Recipe


2 bunches green pencil asparagus

2/3 cup extra-virgin olive oil 

Kosher salt and freshly cracked black pepper 

1/2 cup grated Pecorino-Romano, plus extra for garnish 

Zest and juice of 1 lemon 

1/2 cup toasted pine nuts


Special equipment:
Cooling Rack
  1. Preheat a grill to medium-high heat. Place a cooling rack upside down on the grill.
  2. Toss the asparagus with 1/3 cup of the olive oil and some salt and pepper. Grill the asparagus, turning often to ensure even charring, about 5 minutes.
  3. Add the Pecorino-Romano, lemon zest and juice and some salt and pepper to a bowl and mix to combine. Slowly whisk in the remaining 1/3 cup olive oil to form an emulsion.
  4. Arrange the asparagus on a serving plater. Drizzle with the dressing and garnish with the pine nuts and more Pecorino.