Asparagus roasted in our extra virgin olive oil and sprinkled with freshly ground sea salt and Tuxedo Peppercorns - mixed into a cheesy spaghetti with a pop of lemon.
Preheat oven to 350º. Line a baking sheet with tin foil. Wash and pat dry the asparagus. Snap off the rough part of the ends. Arrange the asparagus in a single level on a foiled sheet. Drizzle with a strong olive oil like Austrailian Manzanilla EVOO. Sprinkle with sea salt and finely ground black pepper. Bake 15 minutes and then take them out of the oven and drizzle about 2 TBS White Lemon Balsamic over them. Stick back in the oven and bake another 5 minutes. Place on a serving platter or on the side of your main dish and sprinkle a little grated pecorino on top.
