Just saw this prepared on Food Network -- looks SO delicious!
1 bunch pencil asparagus, tough bottom stems removed 1 small red onion, finely diced 1 cup coarsely grated aged pecorino 1/2 cup red wine vinegar Extra-virgin olive oil Kosher salt
Directions 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 do this about an hour or so in advance to let the flavors "marry".
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