Ina Garten asparagus cacio e pepe borrows easy pasta flavors for a fast side dish. Pecorino, Parmesan, butter, and cracked pepper coat blanched thick spears before a 5-minute roast at 450 degrees. A simple recipe that gets family dinner on the table in 20 minutes.
Buy the thickest asparagus spears you can find, because thin ones overcook and turn limp under high heat. Peel the bottom 2 inches with a vegetable peeler so the whole spear is tender when you bite into it.
Source: Go-To Dinners (2022)
Ina Garten Asparagus Cacio E Pepe
Course: Side DishCuisine: American, ItalianDifficulty: Easy4
servings10
minutes10
minutes105
kcalThick asparagus spears blanched until al dente, tossed in melted butter and cracked pepper, then roasted with Pecorino and Parmesan at 450 degrees until the cheese melts.
Ingredients
Kosher salt and freshly ground black pepper
1½ pounds thick asparagus spears
2 tablespoons (¼ stick) unsalted butter, melted
3 tablespoons freshly grated Italian Pecorino cheese
1 tablespoon freshly grated Italian Parmesan cheese
½ lemon
Fleur de sel or sea salt
Directions
- Preheat the oven: Preheat the oven to 450 degrees.
- Blanch the asparagus: Place 12 cups of water and 2 tablespoons of kosher salt in a large pot, cover, and bring to a boil. Remove and discard the woody ends of the asparagus. Peel the bottom 2 inches of each spear with a vegetable peeler. When the water boils, blanch the asparagus for 3 to 4 minutes, until they’re just al dente. Drain.
- Roast with cheese: Transfer the asparagus to a 10 x 13-inch rectangular baking dish. Add the butter, 1 teaspoon kosher 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, just until the cheese melts. Squeeze on the lemon juice, sprinkle with fleur de sel, and serve hot.
FAQs
Can I use thin asparagus instead of thick?
Thick spears hold up better under the high oven heat and give you a satisfying bite with the melted cheese. Thin asparagus overcook in seconds at 450 degrees, so you end up with limp, watery spears. Stick with thick ones for this recipe.
How do I store leftover asparagus cacio e pepe?
Refrigerate in an airtight container for up to 3 days. The asparagus softens when reheated, so it works best tossed into a risotto or grain bowl rather than served on its own again.
Can I prep this ahead of time?
You can blanch and peel the asparagus up to a day ahead and keep them in the fridge. When you are ready to serve, toss with the butter and cheese and roast. The final step only takes 5 minutes.
What can I use instead of Pecorino?
More Parmesan would work in a pinch, but Pecorino has a sharp, salty tang that Parmesan does not have. That salty punch is what makes this taste like cacio e pepe instead of regular cheesy asparagus.
Do I really need to peel the asparagus?
If you skip the peeling, the bottom portion stays tough and stringy while the tips are already cooked through. A vegetable peeler takes about 2 minutes, and dipping the peeler in water from time to time keeps it from dragging. A small step that makes a big difference in texture.
