1. Trim the base of your asparagus and set aside.

2. Bring a large pot of water to a boil and boil the asparagus for about 10 minutes or until the stems are soft to the touch. Save 1/4 cup of the cooking water and set aside.

3. Line a sheet pan with paper towels and place the asparagus on the sheet pan to drain and cool. You can place them in the refrigerator to speed up the cooling process.

4. Once the asparagus has cooled, cut the stalks into 2 inch pieces and add them to a food processor. Puree until they become a paste.

5. Add in the pecorino Romano, salt, pepper, garlic cloves, lemon juice, and asparagus water, and puree until the garlic is no longer visible and the lemon juice and cooking water are absorbed, about 10-15 seconds.

6. Lastly, while the machine is still on, drizzle in the Olitalia TuttOlio and puree for another 10-15 seconds.

7. Serve with pasta, use as a sandwich spread or pizza topping, or enjoy on its own as a vegetable dip!