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


Leave a Reply

Please log in using one of these methods to post your comment:

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Watch & Listen LIVE