by Debra on April 5, 2012

[grooveshark width=”250″ height=”40″ id=35115137 style=grass”]
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?