Asparagi with Pecorino Toscano


Ingredients for 4 persons

  • 800 g of wild asparagi,
  • 80 g of Tuscan extra-virgin olive oil,
  • 100 g of grated, seasoned Pecorino Toscano,
  • salt and pepper to taste


Clean the asparagi, place them in a covered pot with cold water, add the salt, quickly bring the water to boiling point, lower the flame and boil them for 15 minutes. Cook them al dente, cut the tips 8 cm long, arrange them in a casserole with the oil and a bit of pepper, cover them with the Pecorino cheese and bake them in the oven at about 180 °C, until the pecorino browns. Serve warm.

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