Cacio e Pepe Roasted Asparagus

Serves 4 Beginner
  • 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

Preheat the oven to 450 degrees.

Place 12 cups of water and 2 tablespoons of salt in a large pot, cover, and bring to a boil. Remove and discard 1½ inches from the woody ends of the asparagus. Peel the bottom 2 inches of each spear with a vegetable peeler (see note). When the water boils, add the asparagus and blanch for 3 to 4 minutes, until al dente. Drain.

Transfer the asparagus to a 10 x 12-inch rectangular baking dish. Add the butter, 1 teaspoon salt and ½ teaspoon pepper and toss to coat the asparagus. Arrange the asparagus decoratively in the dish, sprinkle with the Pecorino and Parmesan, and roast for 5 minutes, until the cheese melts. Squeeze on some lemon juice, sprinkle with fleur de sel, and serve hot.

Note: The peeler works best if you dip it in a glass of water from time to time.

Copyright 2020, Ina Garten, All Rights Reserved.

Share This

Keep In Touch!

Sign up and I'll send you great recipes and entertaining ideas every week!