Raw Asparagus, Red Onion & Pecorino Salad

Name: Raw Asparagus, Red Onion & Pecorino Salad
Yield: serves: 6 to 8
Ingredients: 1 bunch of pencil asparagus, tough bottom stems removed; 1 small red onion, finely diced; 1 cup finely grated Pecorino; 1/4 to 1/2 cup red wine vinegar; Big fat finishing oil; Kosher salt

December 9, 2011

This is one of my best recipes (if I do say so myself!) and it’s become one of my mom’s favorites, too. People will say, “What is this?” and then, “Who knew you could eat raw asparagus?” It’s simple and unique and, I promise, it will make you a rock star with your guests.

Recipe information

Yield
serves: 6 to 8

Ingredients

1 bunch of pencil asparagus, tough bottom stems removed

1 small red onion, finely diced

1 cup finely grated Pecorino

1/4 to 1/2 cup red wine vinegar

Big fat finishing oil

Kosher salt

Preparation

Step 1
Cut the asparagus, including the tips, into very thin rounds. In a medium bowl, toss the asparagus with the red onion and Pecorino.
Step 2
Drizzle the salad with the vinegar (I like a very bright, acidic salad, but you can adjust the vinegar to your taste), finishing oil, and salt and toss again.

Cook Like a Rock Star

TagsSalad Asparagus Vegetable Pecorino Cheese Dairy Side Dinner Gluten Free Nut Free Vegetarian Quick Easy 5 Ingredients or Fewer Weeknight Meals No-Cook Spring Cookbooks

Recipe notes

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