You’ll love our easy shaved asparagus and pecorino appetiser because it’s fresh, light and full of spring flavour. Asparagus ribbons are dressed with Little Olive Oil's extra-virgin olive oil, lemon zest, and a squeeze of fresh lemon juice, then finished with shaved pecorino. Serve as a simple vegetarian starter, a light lunch or a side with warm, crusty bread. This asparagus dish can also be served alongside grilled vegetables or as part of a spring sharing table.
Kalinjot Pure is the best extra virgin olive oil for this recipe. Its soft, green character complements delicate asparagus and lemon beautifully without overpowering them.
How to make Shaved Asparagus and Pecorino
Wash the asparagus and trim off the woody ends.
Using a vegetable peeler, shave the asparagus into thin ribbons and place them into a large mixing bowl.
Add the lemon zest, lemon juice, sea salt and freshly ground black pepper if using.
Drizzle over the Little Olive Oil Kalinjot Pure extra virgin olive oil and gently combine.
Transfer to a serving plate and scatter over shaved pecorino.
Serve immediately.
Our top tip is to dress the asparagus just before serving to keep it crisp and vibrant.
Shaved Asparagus and Pecorino Recipe Info
Details
Dish: Appetiser, Side, Light Lunch
Diet: Vegetarian
Serves: 4
Prep: 10 minutes
Cook: 0 minutes
Total: 10 minutes
Ingredients
1 bunch (approx. 400g) fresh asparagus
3 tablespoons Little Olive Oil Kalinjot Pure extra virgin olive oil
Zest of 1 lemon
Juice of 1/2 lemon
40g pecorino, shaved
1/2 teaspoon sea salt
Freshly ground black pepper (optional)
Nutrition per Serving
Calories: 170
Protein: 6g
Carbohydrates: 5g
Dietary Fibre: 2g
Total Sugars: 2g
Fat: 14g
Saturated Fat: 3g
Sodium: 300mg
For more extra virgin olive oil recipes, check out Little Olive Oil on Instagram.
