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Asparagus and Pecorino Salad

Two plates of shaved asparagus and pecorino salad on a tablecloth
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.
Mario Batali

Prep 20 mins
Total 20 mins
6 servings
216 kcal


For the lemon vinaigrette

  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon marmellata (er, that's marmalade. If you really can't find any, substitute a pinch of lemon zest)
  • 1/2 cup extra-virgin olive oil preferably Tuscan

For the asparagus salad

  • 1 pound asparagus tough bottoms ends snapped off, tips trimmed and reserved for another use
  • 2 to 3 ounces pecorino Romano
  • 1/4 cup lemon vinaigrette
  • Kosher salt and coarsely ground black pepper


Make the lemon vinaigrette

  • 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.)

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.