Grilled Fresh Asparagus with Pancetta, Pecorino Romano, and Herbs

1½ lbs extra-large fresh asparagus, trimmed
Vera Jane’s Extra-Virgin Olive Oil
2 Tbsp slivers of shaved Pecorino Romano cheese
3 oz thinly sliced pancetta or 3 slices DLM Uncured Bacon, cooked crisp, then crumbled
1 Tbsp Italian (flat-leaf) parsley, chopped
1 Tbsp basil, shredded
1 Tbsp mint, shredded

Generously coat asparagus with olive oil. Grill over medium-hot heat. Turn frequently, until asparagus is lightly browned and tender-crisp, about 6 minutes. Arrange on a warmed serving plate. Sprinkle with cheese, pancetta, and herbs.

Prep Time: 7 Minutes
Cook Time: 6 Minutes

Per serving: 103 calories; 7g total fat; 2g saturated fat; 12mg cholesterol; 114mg sodium; 3g dietary fiber; 5g protein;

Allergy Warning: Contains milk