Raw asparagus, red onion & pecorino salad recipe

Ingredients

• 1 bunch of pencil asparagus, tough bottom stems removed
• 1 small red onion, finely diced
• 1 cup finely grated Pecorino
• ¼ to ½ cup red wine vinegar
• Big fat finishing oil
• Kosher salt

1. Cut the asparagus, including the tips, into very thin rounds. In a medium bowl, toss the asparagus with the red onion and Pecorino.
2. Drizzle the salad with the vinegar (I like a very bright, acidic salad, but you can adjust the vinegar to your taste), finishing oil, and salt and toss again.