Anne Burrell: Asparagus, Pecorino, and Red Onion Salad

If you're like me, and the thought of eating a pea salad makes you gag...  Or if you're not like me, and you love pea salad, but want to try something new, this is probably a good option.  It's green.  And crunchy.  And there's cheese!  This is basically a big win for everyone.

Asparagus, Pecorino, and Red Onion Salad
From Anne Burrell

1 (1-pound) bunch pencil asparagus, tough bottom stems removed
⅔ cup finely diced red onion
1 cup coarsely grated aged pecorino
½ cup red wine vinegar
¼ cup extra virgin olive oil
Kosher salt

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 asparagus.

It is best to make this salad about an hour or so in advance to let the flavors "marry".

Makes 6 to 8 servings