Lemon Pecorino Crusted Asparagus ___

Lemon Pecorino Crusted Asparagus


For the Asparagus:

  • 0.75 cup grated Pecorino Romano Cheese
  • 3 tablespoons plain breadcrumbs
  • 2 lemons, zest only
  • 3 cloves garlic, minced
  • salt and black pepper, as desired
  • one bunch asparagus, washed, ends trimmed
  • 0.25 cup extra virgin olive oil, plus extra for drizzling


Preheat your oven to 425 degrees.

In a mixing bowl combine the pecorino, breadcrumbs, zest and garlic. Mix well. Season the mixture with salt and black pepper.

Lay the asparagus on a baking sheet and drizzle with the olive oil. Make sure all the asparagus are evenly coated.

Coat each of the asparagus in the cheese and breadcrumb mixture. Spread the asparagus out on the baking sheet making sure there is a bit of space between them. Bake for 15-20 minutes or until the thickest part of the asparagus is tender. Baking time will vary depending on thickness.

Remove from the oven and squeeze lemon juice over the asparagus.