Asparagus salad with Pecorino Romano by lifemate

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									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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