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Asparagi with Pecorino Toscano


Ingredients (4 people)

  • 800 g of wild asparagi
  • 80 g of Tuscan EVO oil
  • 100 g of grated, aged Pecorino Toscano PDO
  • Salt and pepper to taste


Clean the asparagi, place them in a covered pot with cold, salted water, and quickly bring the water to boiling point.
Lower the flame and cook for 15 minutes, then drain and cut the asparagi 8 cm long.
Arrange them in a casserole with the oil and a bit of pepper, then cover them with the grated Pecorino Toscano PDO, and bake in the oven at about 180° C, until the pecorino browns.
Serve warm.

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