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Ingredients

• 1 bunch pencil asparagus, tough bottom stems removed
• Kosher salt and ground black pepper, to taste
• 1/8 cup Extra-virgin olive oil
• 1 cup coarsely grated aged pecorino
• 1 small red onion, finely diced
• 1/2 cup red wine vinegar

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Ready In 10 Minutes

Servings: 6

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Cooking Instructions

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Step 1

• Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl.
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• EQUIPMENT:
  

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Step 2

• Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again.It is best to do this about an hour or so in advance to let the flavors meld together
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