Courtesy of Chef Stewart Woodman

Ingredients
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

Instructions
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

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