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Tall pot with basket — steam asparagus upright, blanch pasta
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Tall pot with basket — steam asparagus upright, blanch pasta
Sheep's milk Roman cheese — cacio e pepe, amatriciana, carbonara
Adjustable stand — hold cookbook or tablet at eye level while cooking
Concentrated lemon — cakes, frostings, glazes, curds
Citrus-shaped keeper — store cut lemons and limes without drying
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Bring a large pot of water to a boil. Add asparagus; cook for 2 minutes or until crisp-tender. Drain. Heat a large skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add asparagus; cook 1 minute. Sprinkle evenly with lemon rind, pepper, and salt; toss to coat. Sprinkle asparagus with pecorino Romano cheese. MyRecipes is working with , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit .