As I've mentioned in a previous post, things have been more than a little hectic. Thankfully, I am one of those people that is still able to throw something together to eat in a somewhat healthy way. I'm a fan of using what's around, throwing it all together, zesting some lemon and drizzling some olive oil on it and making it an impromptu meal. Everyone has their specialty…and mine is salads (and soup – I'm allowed to have two, right?). I love the crunch of raw ingredients in salads and adore bowls of herby, crunchy chopped veggies.
That having been said, I've never cooked with straight up raw asparagus. Something has been ingrained in my brain that says I have to at least flash them first. Not any more. This recipe from Anne Burrell is now in my repertoire of quick and flavorful salads. It takes minutes to throw together and goes with a variety of meals – or makes one on its own. I've twisted the recipe a bit with things like a splash of balsamic or some lemon zest. Use good quality extra virgin olive oil and great Pecorino. When there are so few ingredients in a dish like this one, quality counts more than ever!
Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the as