This asparagus and pecorino salad is simplicity itself. Raw asparagus and pecorino-Romano cheese are thinly shaved into a bowl. A vinaigrette made with lemon juice, lemon marmalade, and olive oil is drizzled on top. Twenty minutes tops.
What to Serve with Vinaigrette Dressing
You’ll end up with a little extra vinaigrette. What a shame. No need to get vertigo over the situation. You may just want to make another batch of the asparagus and pecorino salad the next night, as we did. Or conjure another use for this sprightly picker-upper. (Should you find yourself in need of inspiration, consider dribbling or drizzling it over blanched sugar snaps or green beans, grilled or seared fish fillets, roast chicken or broiled fillets, or a simple salad of escarole or even frisee tossed with thinly shaved fennel. That help?)
Asparagus and Pecorino Salad
- Quick Glance
- 20 M
- 20 M
- Serves 6
- For the lemon vinaigrette
- For the asparagus salad
Whisk together the lemon juice, marmellata, and olive oil together in a small bowl. You should have about 3/4 cup. (The vinaigrette can be refrigerated for up to 3 days.)
Using a handheld mandoline or a vegetable peeler, thinly shave the asparagus, making long diagonal shavings. Transfer to a medium bowl.
Shave or thinly slice the pecorino and add it to the asparagus. Drizzle with 2 tablespoons of the lemon vinaigrette, season lightly with salt and pepper, and toss gently. Serve with the remaining vinaigrette on the side.
Recipe Testers' Reviews
I really liked this asparagus and pecorino salad, but my husband didn’t. The freshness of the asparagus really shone through, aided by the wonderful, lemony brightness from the vinaigrette and the creaminess from the cheese. My husband, however, thought the asparagus was lost in this recipe. Regardless, I’d make this again in a heartbeat, and most certainly for company.
I’m not usually a fan of raw vegetables—except tomatoes, of course—but I do like this asparagus and pecorino salad. It helps to have very fresh asparagus. To shave it, I tried both the vegetable peeler and the mandoline methods, but found it was easier to use a knife. I also visited four stores for the lemon marmalade but couldn’t find it anywhere. I ended up using the recipe’s lemon zest option, adding just a few drops of honey to make up for the sweetness that would’ve been in the marmalade. The end result was quite good, and I’ll make this again, but only when asparagus is in season.