Cacio e Pepe Roasted Asparagus | Ina Garten

Cacio e pepe literally means “cheese and pepper.” It’s a minimalist approach to pasta but not so minimalist when it comes to asparagus. Most of the time, a squeeze of lemon is all I add onto roasted asparagus. To make cacio e pepe, mix Pecorino Romano with pasta water, butter and freshly cracked pepper. The effect is to create a luxuriously emulsified creamy pepper sauce. When made right, it’s incredible. The dish is quite transforming and bold as you twirl the pasta in the buttery and peppery emulsion. Since the asparagus can’t be twirled the same way as pasta, the creaming effect is less intense. There you have it: cacio e pepe roasted asparagus.

The recipe for spaghetti cacio e pepe, together with that of pasta alla carbonara, is one of the traditional specialties of Roman cuisine. The recipe for cacio e pepe is traditional and ancient, but the real origin is unknown.

Cacio e pepe is believed to be born as a poor dish of shepherds who migrated from one area to another. They brought with them easy-to-cook supplies: pasta, pecorino cheese and black pepper. They all have good keeping quality without deteriorating.

According to Ina Garten’s recipe, you blanch the asparagus until al dente. Then arrange and season the asparagus with salt and abundant dash of pepper in a baking dish. Sprinkle even a greater amount of grated pecorino and parmesan on the asparagus. Then roast it in a 450°F oven for about 5 minutes, until the cheese melts.

Clearly, Ina Garten’s approach is not typical for the traditional cacio e pepe. A New York Times recipe insists that the pasta should not be put to mix on the fire or with heat but should be mixed “cold.” You decide which works best for you.

Recently, asparagus starts springing up in the market. The cacio e pepe method is a quick and spicy way to add protein (or is it dairy?) to a green vegetable. Notably, these are also the days marking a new beginning for earlier sunrise and later sunset in our part of the world. Happy spring!

Print Recipe

Cacio e Pepe Roasted Asparagus

Ingredients

• 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

Instructions

1

Preheat the oven to 450 degrees.

2

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.

3

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.

Notes

https://barefootcontessa.com/recipes/cacio-e-pepe-roasted-asparagus