This salad (asparagus, red onion, and pecorino cheese) was made for me last year by Sarah when I came to visit and I had forgotten about it until I had a bunch of asparagus in my hands last week. I usually have asparagus cooked but this was raw and so good. The recipe is right here. In the comments I noticed many people found the flavors too strong so I made it a little different—with less vinegar (but added lemon juice) and less red onion. Also, if I were to make it again, I'd pre-soak the red onion in ice water for a bit to take the edge off. The vinegar does the same thing, but only after a few hours. It mellows with time. We had it alongside some salmon. Delicious.
Unrelated:
I am very excited to show a new project I have just sewn and posted over at Modern Domestic. It's for Grammie's birthday. Grammie, don't look I mean it!
