Asparagus is at its best during spring and
early summer. This salad is unique,
fresh, has great texture and most of all it is simple to make. Asparagus is typically served by blanching or
grilling to help cut out the bitterness and chalk taste. The vinegar acid in this recipe does the
same thing as cooking and helps to blanch and brighten the asparagus. There is no need to cook the asparagus. The
cheese balances the acidity with creaminess and salt. The onion is aromatic to help round all of
the flavors together. It is best to
prepare this no more than an hour before serving.
Spring Asparagus Salad
1 bunch medium or small size asparagus,
sliced very thin (tiny coin shape)
1/2 red onion, chopped fine (brunoise)
1/2 cup grated Sartori Farms Bella Vitano
or any aged cow/goat/sheep milk cheese
About 2-3 tablespoons white, champagne or
red wine vinegar
kosher salt (about a teaspoon) to taste
black pepper or chili flakes to taste.
Toss all ingredients together and serve
immediately.
