Clean the asparagus, put them into a covered bowl with cold water, add the salt, and boil them for 15 minutes. Cook them al dente, cut the tips 8 cm long, place them in a casserole with the oil and a bit of pepper, cover them with the Pecorino cheese, and bake them in the oven at about 180 °C, until the pecorino browns. Serve warm.
500 g of wild asparagus
80 g of EVO oil
100 g of grated, aged Pecorino Toscano DOP
Salt and pepper to taste