Refrigerated Asparagus Side Salad

No cooking required!


  • 1 bunch pencil asparagus
  • 1 small red onion finely diced
  • 1 cup coarsely grated pecorino cheese
  • 1/2 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 1/2 teaspoon Kosher salt


  1. Snap the ends of the asparagus off and discard.
  2. Cut the remaining asparagus, including the tips into very thin slices, crosswise and place in a medium bowl.
  3. Add the red onion and pecorino and toss to combine.
  4. Dress with the vinegar, olive oil and salt and toss again. The dressing may seem heavy, however the vinegar will sort of "cook" or tenderize the asparagus.
  5. Place in the refrigerator for at least an hour before serving, allowing the flavors to meld and the asparagus to become tender.

Recipe Notes

Recipe courtesy of Old World Garden Farms