Raw asparagus, red onion & pecorino salad recipe

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  • Yield: 6 to 8 Servings
  • Total Time: 10 Minutes


  • 1 bunch of pencil asparagus, tough bottom stems removed
  • 1 small red onion, finely diced
  • 1 cup finely grated Pecorino
  • ¼ to ½ cup red wine vinegar
  • Big fat finishing oil
  • Kosher salt
How to Make It
  1. Cut the asparagus, including the tips, into very thin rounds. In a medium bowl, toss the asparagus with the red onion and Pecorino.
  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.

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