Asparagus, Pecorino and Red Onion Salad

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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!!!

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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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I had some asparagus I didn't want to waste and had the other ingredients handy... oh boy! I am SO GLAD I tried this salad, it is so simple and delicious. I didn't use quite 1/2 cup of vinegar, but it was close, maybe 1/3. I chopped everything really thin and fine and it worked perfectly. This is going into the rotation! Thanks Anne, you're rapidly becoming one of my favorites!

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I've made this 3 times since my first review and it's now my new favorite salad! I reduced the vinegar to 3 Tablespoons and used the best EVOO I had. The quality of the EVOO is very important in this recipe. My Mom loved it as well and has asked for the recipe. Thanks Ann!

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I always cut back on the amount of vinegar in Anne's recipes, just my personal taste. I served this at a dinner party and everone loved it and asked for the recipe.

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Made it as directed and man oh man did the vinegar come through...not in a good way. Ended up having to add sugar to neutralize the vinegar taste, will not make again!

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Loved it! I love recipes for salads that are green but aren't a base of lettuce because my husband doesn't eat lettuce. Yum!

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the first time I made this it was the talk of the whole dinner. The second time it made it my husband barely left me any. It is easy tasty and one of my favs

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amazing - made it for friends and they loved it. really refreshing and always looking for new ways to use one of my favorite veggies.

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LOVE this recipe. It's become my standard entertaining salad as you can make it the night before and really let the asparagus soak in the red wine. I didn't use the full amount of vinegar -- 50-75% of the amount in the recipe will suffice.