1 1/2 pounds jumbo or extra-large fresh asparagus, trimmed
Olive oil, as needed
2 tablespoons grated pepato cheese (Romano cheese with peppercorns) or plan 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
1. Generously coat asparagus spears with olive oil.
2. Grill over medium-hot heat, turning 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.
Nutritional analysis: 103 calories, 65 calories from fat, 7g fat, 2g saturated fat, 6g carbs, 3g fiber, 5mg protein, 114g sodium.
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