Grilled Asparagus with Lemon Olive Oil and Pecorino

One of the simplest and best ways to cook asparagus is to give it a light coating of olive oil and grill it. Grilling brings out the sweetness and I prefer it to steaming or boiling which seems to bring out more of the “vegetal” notes. I'm convinced too that keeping the asparagus away from water minimizes that interesting condition called “asparagus pee”. I won't go any further but see if it works for you! Add some good olives, thinly sliced meats such as Coppa or Proscuitto and maybe a sprinkling of some fried capers for a delicious antipasti course.

Serves 4

1 pound fresh asparagus, tough ends discarded
2 tablespoons extra virgin olive oil
Sea salt such as Maldon's
Freshly ground black pepper
3 tablespoon or so Lemon infused extra virgin olive oil
½ cup Pecorino or Parmigiano cheese shaved thinly with a vegetable peeler

Brush the asparagus with the olive oil and season generously with salt and pepper. Over hot coals or a gas grill preheated to medium high grill the asparagus till it takes on a bit of color. Roll and turn so that it's cooked on all sides. Place on a plate and drizzle with lemon olive oil and scatter cheese over. Add more salt and pepper if desired. Serve warm or at room temperature.