Courtesy of Chef Stewart Woodman
½ bunch Asparagus, pencil thin, sliced on the bias
½ ea Red onion, small dice
1 T Red wine vinegar
3 T EVOO — Extra Virgin Olive Oil (plus a little extra for drizzling on the plate)
½ tsp Kosher salt
½ tsp Fresh cracked black pepper
1 ea Pecorino cheese wedge
1. Toss asparagus, onion, vinegar, olive oil, salt, and pepper together in a non-reactive bowl.
2. Let mixture marinate in the refrigerator for one hour.
3. Spoon salad onto plate. Drizzle with olive oil.
4. Top with shaved pecorino.
Serves 4 side salads