- 6 oz Blanched asparagus
- Zest of 1/2 lemon
- Juice of ½ lemon
- 1 oz Toasted pine nuts
- 1 oz Olive oil
- Shaved Pecorino Romano cheese
- Fan asparagus out on a plate.
Sprinkle with lemon zest.
Drizzle with lemon juice and olive oil.
Finish with cheese and pine nuts.
Add salt & pepper to taste.
All recipes are the property of Clyde’s Restaurant Group. Revised March 2017.