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Saturday, June 09, 2012

Saturday Beefcake: Asparagus Salad with Pecorino




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
Extra-virgin olive oil
Kosher salt



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".

Stolen from Food Network

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