Asparagus and Pecorino Salad
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.
For the lemon vinaigrette
Make the lemon vinaigrette
Make the asparagus salad
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.