Cacio E Pepe Roasted Spring Asparagus Recipe
There are a few non-negotiables that make this dish perfect: the peeling off the woody bottoms of the asparagus spears, the blanching in salted water and the quick roast at the end. If you just roast the asparagus in the oven, the asparagus with be tough. This recipe was inspired by Ina Garten.
Ingredients
- 1 bunch of asparagus
- 2 tsp kosher salt or 1 tsp sea salt (for the
- water)
- 2 tbsp melted unsalted butter or olive oil
- 2-3 tbsp grated Parmigiano-Reggiano
- 2-3 tbsp grated pecorino cheese
- 2 tsp freshly and coarsely ground black
- pepper
- 1 tbsp Maldon sea salt
- ½ lemon
Instructions
- 1
Preheat oven to 450˚F.
- 2
Bring a skillet filled with water to boil, add the salt. While the water is boiling, snap off about 1 inch from the bottom of each asparagus spear and then, using a vegetable peeler, peel about 2 inches from the bottom. Boil the asparagus for 3-4 minutes, drain and dry.
- 3
Place the asparagus in an oven-safe serving dish, drizzle with the butter or olive oil and sprinkle with the cheeses and pepper.
- 4
Bake for 5 minutes. Remove from the oven, sprinkle with Maldon salt and serve with a squeeze of lemon. Serves 4.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Can I Freeze This?
- Most recipes freeze well for up to 3 months. Cool completely before transferring to a freezer-safe container.
- Make Ahead Tip
- This recipe can be prepared in advance. Simply reheat when ready to serve.
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Frequently Asked Questions
How do I make Cacio E Pepe Roasted Spring Asparagus?
This Cacio E Pepe Roasted Spring Asparagus recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 10 ingredients and the recipe is designed for home cooks of all skill levels.
What goes well with this cacio e pepe roasted spring asparagus?
This recipe pairs well with a variety of dishes. Try it as part of a complete meal with complementary sides, salads, or proteins.