Shaved Asparagus Salad With Pecorino

  1. Trim the tough ends of the asparagus. Very thinly slice the asparagus on a sharp angle starting from the bottom. When you reach the tips, slice in half lengthwise. Transfer to a small mixing bowl.
  2. Drizzle with the olive oils and lemon juice, sprinkle with truffle salt, if using, sea salt and pepper. Lightly mix. Add half the pecorino cheese, toss again.
  3. To serve, divide the asparagus among four serving plates. Top with the remaining cheese. Serve immediately.

stalks, olive oil, olive oil, fresh meyer, truffle salt, salt, black pepper, thinly shaved pecorino cheese

Taken from food52.com/recipes/4049-shaved-asparagus-salad-with-pecorino (may not work)

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