I love asparagus in all forms, grilled, roasted, steamed, baked or pureed. But rarely do we eat raw asparagus. If you haven’t tried making a salad with raw asparagus, you’re definitely missing out! When sliced thin and marinated in olive oil and vinegar, the asparagus turns into something quite refreshing and light. When my husband first tried it, he had no clue what it was but seemed to really enjoy it. In the end I told him what he was eating and he was pleasantly surprised.
This recipe is adapted from the Food Network and is quite easy since no cooking is involved. Just make sure you cut off the hard stems at the bottom of the spears. I added a tiny bit of honey to balance out the salt and cheese. Serve this healthy salad over Father’s Day weekend next to some grilled meats and veggies.
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Thinly slice asparagus into little rounds.
Add all ingredients in a bowl and toss well. Store covered for about an hour.
Serve with more pecorino and pepper on top.
Asparagus Salad with Pecorino Romano and Red Onion
Wash and slice the asparagus spears into very thin slices, crosswise. To a bowl, whisk together the red wine vinegar, olive oil, honey, salt and pepper. Then add the sliced asparagus, red onion and pecorino romano; toss well to combine. Cover bowl and place in the fridge for about an hour to marinate. When ready to eat, sprinkle more cheese and pepper on top.
Total Time: 10 minutes (plus 1 hour marinating time)
Yield: 4-6 servings
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What a delicious way to make asparagus! We love asparagus a lot as a side to many dishes. Can’t wait to try this. Thanks for sharing, Barb!
I love asparagus too! This recipe is easy and stress-free since you don’t have to cook anything.
I’m totally into raw asparagus! This looks beautiful and delicious!
This salad looks perfect for a light lunch — I love asparagus and pecorino cheese together and the I bet the rawness leaves that lovely, delicate crunch.
Thanks Lauren and Ann! This raw asparagus salad is perfect for a light lunch, especially during the Summer months.