Stud picked up some asparagus the other weekend at the farmers market and since Stud and I are venturing away from the constant mixed baby greens, I made asparagus salad! The asparagus salad is so amazingly easy and addictive. The recipe comes from my mom’s new favorite TV chef, move over Ina Garten. Her name is Anne Burrell, she hosts Secrets of a Restaurant chef on Food Network. And she’s way legit. All you do is dice and let things sit for a while. No cooking and minimal mixing and chopping.
1 bunch asparagus, tough lower stems removed
1 small red onion, finely diced
1 c. grated Pecorino Romano cheese
½ c. red wine vinegar
Cut all of the asparagus stem into little pieces and finely dice the red onion. Mix in a bowl with the red wine vinegar, olive oil, and salt. Let sit about an hour before eating so the vinegar can cook the asparagus a little. And you’re finished!
Finally a little variety from our typical mixed baby greens with vinaigrette. The pecorino is essential. It adds a nice salty tang to the salad and off sets the tartness of the vinegar. And to top it all off, the colors are so pretty! A new favorite for sure.