Asparagus, Pecorino and Red Onion Salad

Ingredients

• 1 bunch pencil asparagus 
• 8 servings kosher salt 
• 8 servings olive oil extra-virgin
• 1 cup coarsely aged pecorino grated
• 1 small onion diced red finely
• 0.5 cup red wine vinegar 

Equipment

• bowl

Directions

1. Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl.
2. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will sort of "cook" or tenderize the asparagus.
3. It is best to do this about an hour or so in advance to let the flavors "marry".
4. Semplice!