Grilled Fresh California Asparagus
with Pancetta, Pepato Cheese and Herbs
Recipe courtesy of California Asparagus Commission.
1 1/2 pounds jumbo fresh California asparagus, trimmed
Olive oil, as needed
2 tablespoons grated pepato cheese (Romano cheese with peppercorns) or plain Romano
3 ounces thinly-sliced pancetta or 3 slices American bacon, cooked crisp, then crumbled
1 tablespoon chopped Italian (flat leaf) parsley
1 tablespoon shredded basil
1 tablespoon shredded mint
- Generously coat asparagus spears with olive oil.
- Grill over medium-hot heat. Turn frequently, until asparagus is lightly browned and tender-crisp, about 6 minutes for extra-large and a minute or two more for jumbo.
- Arrange on a warmed serving platter. Sprinkle with cheese, pancetta, and herbs.
Makes 6 servings.
Nutritional Information Per Serving (1/6 of recipe): Calories: 103; Calories From Fat: 65; Total Fat: 7g; Saturated Fat: 2g; Cholesterol: 8mg; Total Carbs: 6g; Fiber: 3g; Protein: 5g; Sodium: 114mg.
Recipe and photograph courtesy of California Asparagus Commission.