Musical pairing – Oliver’s Twist by Chris Standring
I don’t know about you but I’m always looking for the perfect brunch items to add to my table – and with several holidays happening during the Spring months, brunch is our favorite way to entertain family and friends.
Obviously, I always look for recipes that are less complicated than I might choose for a small dinner party but less complicated or not, whatever I put out on the table must be big in the delicious department. And with only five ingredients including red wine vinegar and olive oil, this recipe for Asparagus Salad really delivers!
Using pencil thin asparagus is the best choice for this recipe because you’re eating it raw – yes, raw. And before you turn your nose up, the acidic red wine vinegar ‘cooks’ those pencil thin coins – similar what lemon or lime juice does in ceviche.
We’ve made this salad using freshly grated Pecorino cheese and we’ve made the salad using freshly grated Parmesan cheese – either work beautifully.
And the best part? It comes together in less than 15 minutes and is served room temperature!
What is on your brunch table?
ASPARAGUS PECORINO SALAD
Food Network, Ann Burrell
Serves 4-6 as a side
- 1 bunch pencil asparagus, tough bottom stems removed
- 1 small red onion, finely diced (approximately 1/2 cup)
- 1 cup coarsely grated aged pecorino
- 1/2 cup red wine vinegar
- Good Quality, Extra-virgin olive oil (approximately 1/4 cup)
- pinch of kosher salt, couple grinds fresh black pepper
- Cut the asparagus into very thin slices (1/8-inch or so), crosswise and place in a medium bowl (I like to leave a bit of the tips whole because it looks pretty, but feel free to slice those thinly if you prefer)
- Add the red onion and Pecorino and toss to combine
- Dress with the vinegar, olive oil, salt and pepper and toss again
- This salad is fairly heavily dressed; the vinegar tenderizes or “cooks” the asparagus
It is best to do this about an hour or so in advance to allow the flavors to meld
© 2012, Debra. All rights reserved.