Ingredients for Anne Burrell's Asparagus Pecorino And Red Onion Salad
- 2 bunches asparagus, tough ends trimmed
- 1/2 red onion, very thinly sliced
- 1/2 cup grated pecorino romano cheese
- 2 tablespoons red wine vinegar
- 1/4 cup extra virgin olive oil
- Kosher salt, to taste
- 1 lemon, juiced (about 2 tablespoons)
- Freshly ground black pepper, to taste
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How to Make Anne Burrell's Asparagus Pecorino And Red Onion Salad
- Bring a large pot of salted water to a boil.
- Add the asparagus and cook for 3-4 minutes, or until tender-crisp.
- Immediately transfer the asparagus to an ice bath to stop the cooking process and maintain vibrant green color.
- Once cooled, drain the asparagus and pat dry with paper towels.
- In a large bowl, whisk together the olive oil, lemon juice, salt, and pepper.
- Add the asparagus and red onion to the bowl and toss to coat.
- Grate the pecorino romano cheese over the salad and gently toss again.
- Serve immediately or chill for later. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
6g
Fat
0g
Carbs
1g
