Asparagus with Lemon and Pecorino

Ingredients

• 1 pound asparagus trimmed
• 0.3 teaspoon pepper black freshly ground
• 2 teaspoons lemon rind grated
• 2 teaspoons olive oil extra-virgin
• 1 ounce pecorino romano cheese shaved
• 0.1 teaspoon salt 

Equipment

• frying pan
• pot

Directions

1. Bring a large pot of water to a boil.
2. Add asparagus; cook for 2 minutes or until crisp-tender.
3. Drain.
4. Heat a large skillet over medium-high heat.
5. Add olive oil to pan; swirl to coat.
6. Add asparagus; cook 1 minute.
7. Sprinkle evenly with lemon rind, pepper, and salt; toss to coat.
8. Sprinkle asparagus with pecorino Romano cheese.