Asparagus, Pecorino and Red Onion Salad
Chef Lee White, Seafood Sorm 37
1 bunch pencil asparagus, tough bottom stems removed
1 small red onion, finely chopped
1 cup coarsely grated aged pecorino
1/2 cup red wine vinegar
1/4 cup Ottavio Olive Oil
Kosher salt to taste
3 tablespoons Robert Reserve Red Pepper and Onion Dip
Cut asparagus, including the tips into very thin slices, crosswise and place in a medium bowl.
Add the red onion and pecorino then toss to combine.
Dress with the vinegar, olive oil, Roberts Reserve Red Pepper and Onion Dip and salt, then toss again. This salad should be fairly heavily dressed. The vinegar will sort of cook or tenderize the asparagus. It is best to do this about an hour or so in advance to let the flavors "marry" together.