Ingredients:
2 lbs. Asparagus, trimmed and peeled
1/2 tsp. Salt (or to taste)
1 cup Pecorino Romano, shaved
1 cup ripe tomatoes, diced
3 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
freshly ground pepper
1/2 lb. Leaves of mixed salad of choice
6 basil leaves, cut "julienne"
Directions:
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.
Serves 4
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