Ingredients
- 1 bunch pencil asparagus, tough bottom stems removed
- 1 small red onion, finely diced
- 1 cup coarsely grated aged pecorino
- 1/2 cup red wine vinegar
- Extra-virgin olive oil
- Kosher salt
Directions
Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
It is best to do this about an hour or so in advance to let the flavors "marry".
Semplice!
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By nettie101
on May 22, 2013
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also excellent with raw green beans. Better the next day.
By wayjo76_9665510
Castle Rock, WA
on April 20, 2013
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This salad is just another success recipe from Anne. I made it for a family get together, everyone loved it and wanted the recipe. Am going to use it as a base for some tomato pasta (penne today. I have a feeling it will be wonderful.
Try it, You'll love it!!!
By dkim1_9031919
Rhinebeck, NY
on February 25, 2013
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So simple and so good! Versatile and it saves really well. Even though it doesn't call for a lettuce bed, I often put this salad into lettuce cups for a pretty presentation.
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