Seeing that spring is the season for asparagus, I thought it appropriate to share this recipe with you now. The recipe comes from Anne Burrell, and was featured on "Secrets of A Restaurant Chef" some time ago. It is a wonderful vegetable for a warm day, because it requires no cooking time. Try it, you will like it!
Ingredients
1 bunch pencil asparagus, tough bottom stems removed
1 small red onion, finely diced
1 cup coarsely grated aged pecorino romano cheese
1/2 cup red wine vinegar
Extra-virgin olive oil
Kosher salt
Asparagus, Pecorino and Red Onion Salad
serves 6-8
Ingredients
1 bunch pencil asparagus, tough bottom stems removed
1 small red onion, finely diced
1 cup coarsely grated aged pecorino romano cheese
1/2 cup red wine vinegar
Extra-virgin olive oil
Kosher salt
3-4 WW points/serving, depending on portion size
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