
Indulge in this classic Italian dish of Cacio e Pepe Roasted Asparagus. Thick asparagus spears are blanched, coated in butter, seasoned with salt and pepper, and roasted with Italian Pecorino and Parmesan cheese until melted. Finished with a squeeze of lemon juice and fleur de sel for a burst of flavor.
30 min
7
4
146
Vegetable Peeler
Large Pot
Baking Dish
Oven
1½ pounds thick asparagus spears
2 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper
3 tablespoons freshly grated Italian Pecorino cheese
1 tablespoon freshly grated Italian Parmesan cheese
1 lemon, quartered
Fleur de sel