Asparagus, Pecorino and Red Onion Salad

By S PDX

Recipe courtesy Anne Burrell

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
• 2 tbsp. Extra-virgin olive oil
• 1 1/2 tsp. Kosher salt

Preparation

Step 1

Cut the asparagus and red onion similar in size (about the size of a pea). Add 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!