Grilled Asparagus with Pecorino and Pine Nuts

Until we started watching The Kitchen show, we had never zested a lemon and now it's our favorite part of the fruit. The Pecorino-Romano cheese, made from sheep's milk, is sharp and quite tangy.  The pine nuts, harvested from pine cones, are toasted to bring out even more of their nutty goodness.  All that ends up on top of grilled, char-marked asparagus.  Almost a meal in itself.

https://www.foodnetwork.com/recipes/geoffrey-zakarian/five-ingredient-grilled-asparagus-with-pecorino-and-pine-nuts-5257077