Asparagus, Pecorino and Red Onion Salad

152 Ratings
Recipe courtesy ofAnne Burrell

Total: 1 hr 8 min Prep: 8 min

Yield: 6 to 8 servings

Level: Easy



  • 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


  • 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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152 Ratings

Stephani M.
I don't see where it says how much olive oil to use.  I've made it several times and just guessed on the amount.  We love it, I'm just curious.  Thanks! See All Reviews Post Review

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