Asparagus, Parmesan and Red Onion Salad

Cooking With Rania - "Easter Recipes"
KDKA Pittsburgh Today Live 3/28/2012

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Asparagus, Parmesan and Red Onion Salad

2 bunches pencil asparagus, tough bottom stems removed
1 medium red Bermuda onion, finely diced
1 ½ cups coarsely grated Parmesan cheese
¾ cup red wine vinegar
Extra-virgin olive oil to taste
Sea salt and freshly ground black pepper to taste

Cut the asparagus, including the tips into very thin slices, crosswise and place in a medium bowl. Add the red onion and Parmesan and toss to combine. Dress with the vinegar, olive oil and salt and toss again. This salad should be fairly heavily dressed. The vinegar will tenderize the asparagus; it’s best to do this about an hour or so in advance to let the flavors blend.

Serves: 8

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