In this modified version, I substituted shaved Parmesan cheese (Pecorino was not available). I also used thicker stalked asparagus spears as the really skinny ones weren’t available either… With the pencil thin asparagus, you can use more of it’s length. If you make this with the fatter ones, you have to keep taste testing to make sure that you don’t start getting into the denser, unsavory part of the stalk that you wouldn’t want to eat.
For this batch of asparagus, I used – approximately – the top half of each spear. To make chopping efficient, I rinse the bundle and chop with the lower-most rubber band kept in place. This yields about 3 cups worth.
3 bundles of fresh asparagus – rinsed and finely chopped into rounds
1/4 – 1/2 of a raw red onion – finely chopped
1 1/2 cups – 2 cups shaved dry, salty cheese (Pecorino or Parmesan)
4 tblsp. Olive Oil
6 tblsp. Red Wine Vinegar
Salt to taste
Mix all ingredients together and enjoy!
*The flavors of this salad improve over time.