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.
