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 harperoni
Pennsylvania
on May 12, 2012
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Winner! Guests loved it and it was soooo easy.
Mistake i made was using finely grated cheese. it was rather pastey so i will freshly grate using the more coarse grater next time.
EDIT- i made this again but could only find, local, fresh asparagus that was fairly thick. It came out great BUT you must cut off the tips as the taste and texture is a turn-off. I was reluctant to try the fatter ones but it was great! also, i added some diced pancetta. Mmmm
By mcorrigan_13068055
Cushing, 63
on April 12, 2012
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This was a hit!! I made this for Easter dinner and it was light and fresh perfect for spring. Many people wanted the recipe. Good flavor.
By Zsana11
on April 09, 2012
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Sorry Chef Ann, but this salad was too sharp tasting for me. I love the asparagus idea, but the combination of the cheese and the vinegar was too much together.
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