Anne Burrells Asparagus Pecorino And Red Onion Salad Recipes

Steps:

• 1. Break the woody tips off the asparagus, and thinly slice it, including tips, crosswise into pieces about the size of peas.
• 2. Place the asparagus in a medium bowl. Add the red onion and pecorino cheese and toss to combine.
• 3. Dress the with vinegar, olive oil to your taste, and kosher salt; then toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
• 4. It is best to do this about an hour or so in advance to let the flavors "marry".

Steps:

• 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!