Total:
1 hr 8 min
Active:
8 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

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!

More from:

Easter

IDEAS YOU'LL LOVE

Cannellini Bean, Red Onion, and Arugula Salad

Recipe courtesy of Dave Lieberman

French Onion Soup

Recipe courtesy of Tyler Florence

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Roasted Asparagus and Prosciutto

Recipe courtesy of Ina Garten

Oven Fried Onion Rings

Recipe courtesy of Jeff Mauro

Onion Dip from Scratch

Recipe courtesy of Alton Brown

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Asparagus and Green Bean Salad

Recipe courtesy of Rachael Ray

French Onion Soup

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c
          On Tonight
          On Tonight

          Chopped

          9pm | 8c

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c
          powered by PubExchange

          Get Cooking