Steamed Asparagus with Pecorino

Steamed Asparagus with Pecorino - Vegetarian Antipasto

When I’m barbecuing I’ll sometimes grill asparagus spears on the spot, but when I’m entertaining, and want to get as much done ahead of time as possible, I find it easier to steam them. I like really thin spears for this dish, but they aren’t always available so be flexible and use what you can get. If I’m serving this as a single dish I shave some pecorino or parmesan over the asparagus before the final drizzle of oil (sometimes a sprinkling of toasted breadcrumbs too). As these cheeses are quite salty I don’t add any extra salt; but if the asparagus is part of a mixed antipasto I skip the cheese and add a little sprinkle of salt flakes.

Serves 4 as part of an antipasti misti

Ingredients
  • 1 bunch green asparagus spears
  • Extra virgin olive oil, for drizzling
  • A little Pecorino cheese or salt flakes, to taste
Method
  1. Trim the very ends off the asparagus spears.
  2. Lay the spears in a steamer basket over simmering water, cover and cook for about 5 minutes, just until tender.
  3. Refresh in iced water.
  4. Drain well, pat dry and roll in oil.
  5. Cover and refrigerate until needed.
  6. Arrange on a platter and shave pecorino over the top or sprinkle with salt.
  7. Drizzle with a little more oil and serve.

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