Asparagus salad has a wonderful flavor and lasts in the fridge for quite a few days. This is a great brunch salad and goes well aside eggs and omelets; it's also a great side to any weeknight meal.
24Fresh Asparagus stalkstough bottom stems removed, about 1 bunch of pencil sized asparagus stalks
1Onionmedium, finely diced
1cupParmesan Cheeseor Asiago, grated
1/2cupRed wine vinegar
1/4cupOlive oil
1tspSalt and peppermore or less to taste
Optional Garnish:
Parmesan or Asiago cheese
Instructions
Slice the asparagus, including the tips, into thin slices, and place in a medium bowl. Add the onion and Parmesan cheese. Next add the vinegar, olive oil, salt, and pepper and toss to combine.
The salad should be dressed an hour or two in advance of mealtime so the vinegar can tenderize the fresh asparagus and the flavors can mingle.
Store leftovers in an air-tight container in the refrigerator.