For ➑200 g fresh green asparagus
1 tbs olive oil
½ ts fresh lemon juice
60 g pecorino Romano cheese, diced & smashed into little bits
a few cracks fresh black pepper
Snap off the root ends of the asparagus and slice it cross-wise into 0.5 to 1 cm long pieces.
In a medium bowl whisk together the oil and lemon juice. Toss in the asparagus and cheese. Combine well.
Divide into small cups, ramekins or bowls and top with black pepper.
In a medium bowl whisk together the oil and lemon juice. Toss in the asparagus and cheese. Combine well.
Divide into small cups, ramekins or bowls and top with black pepper.
Try another small cup appetizer.
