Makes 6 to 8 servings
1 pound fresh asparagus, trimmed
1 small red onion, finely diced
1 cup coarsely grated Parmesan or Romano cheese
½ cup red wine vinegar
2 tablespoons extra virgin olive oil
Coarse sea salt
Cracked black pepper, to taste
Slice the asparagus spears crosswise on the diagonal into very thin slices, about 1/8 inch thick. Place in a medium bowl and add the red onion and cheese, tossing to combine. Add the red wine vinegar and oil and toss again. Set aside for one hour, tossing once or twice, to allow the flavors to meld. When ready to serve, sprinkle with sea salt and cracked black pepper, to taste.
"While thicker spears are certainly meatier and better for recipes that call for high temperatures, here is a special place for thinner, more delicate spears. The vinegar does the work to “cook” or tenderize the asparagus
in the hour it sits before serving."
