Asparagus Salad, from Anne Burrell, with a few minor changes that don’t really affect the dish by Darlene (Corvallis Foodie).
1 bunch pencil thin asparagus, tough end parts removed (cut about an inch up from the stalk- the bend and snap method isn’t necessarily true and you could end up with a lot more waste)
1/4 – 1/2 cup chopped red onion (Anne Burrell or A.B. uses 1 whole small red onion, diced. That seemed like too much to me, so I used less)
1/4 cup chopped fresh flat leaf or curly parsley, chopped
1/2 cup grated Asiago cheese (A.B says 1 cup finely grated Pecorino- but I had Asiago on hand and it was delicious)
1/4 to 1/2 cup red wine vinegar
Salt and Pepper
1. Cut the asparagus cross-wise up to the tips (leave the tips whole), and put in a medium serving bowl. Add the red onion, parsley, and grate the cheese over the whole mess. Toss gently.
2. Drizzle the vinegar, then the olive oil over the top and season with salt and pepper. Toss again.
If you have the luxury of an hour, let it marinate. If you don’t, or you just can’t stand it, then eat as soon as 15 minutes after tossing.