Asparagus salad with Pecorino Romano Serves 4 2 lbs asparagus, trimmed and peeled ½ tsp salt (or to taste) 1 cup ripe tomatoes, diced 3 tbs red wine vinegar 4 tbs olive oil freshly ground pepper ½ lb leaves of mixed salad of choice 6 basil leaves, cut julienne In a large pot, steam or boil the asparagus with lightly salted water until just tender, about 6 minutes. Drain immediately in a colander and refresh under cold running water. Pat asparagus dry. In a bowl blend the vinegar, oil, salt and pepper. Set salad on center of plates. Toss the tomatoes, Pecorino Romano, basil with half of the dressing. Spoon on salad, set the asparagus on top and drizzle remaining dressing over asparagus and salad.
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