Asparagus with Pecorino and Pine Nuts

Asparagus with Pecorino and Pine Nuts

“To think the same way, to share the same opinions – this is not peace.  Unity is not uniformity.  True peace comes through the expression of differences; many perspectives, each offering a partial view of the truth…  Only when we open ourselves to understand all sides of an issue will we attain peace...” I read this passage the other day and it is the way more eloquent version of what I wanted to say last week.  I did some research and Dr. Martin Luther King Jr. and Pope Francis have been quoted similarly about “unity and uniformity.”  It’s a thing.  Pass it on.  

Our dinner table did not fully agree on this dish, but I applaud all diners for tasting a new vegetable.  If I understand the perspective of the younger members at the table, the pecorino-romano is a strong, nutty, rich cheese flavor.  The lemon juice tempered it and gave the sauce a brightness and you can’t go wrong with toasted pine nuts.

Ingredients:

• 1 bunch green pencil asparagus
• 1/3 cup extra-virgin olive oil 
• Kosher salt and freshly cracked black pepper 
• 1/4 cup grated Pecorino-Romano, plus extra for garnish 
• Zest and juice of 1/2 lemon 
• 1/4 cup toasted pine nuts

The asparagus can be grilled or oven roasted.  Either way, toss the asparagus with some olive oil and sprinkle with some salt and pepper.  Grill on medium-high heat for about 5 minutes or oven roast at 400 for 10-15 minutes.

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 <1/4 cup olive oil to form an emulsion.

Arrange the asparagus on a serving platter. Drizzle with the dressing and garnish with the pine nuts (and more Pecorino).