1 bunch thin asparagus, tough ends removed
1 small red onion, finely diced
1 cup grated Pecorino cheese
1/2 cup red wine vinegar
Extra virgin olive oil
Kosher salt
Cut the asparagus into very thin slices all the way through the tips. Place in a medium bowl. Add the red onion and pecorino and toss to combine. Dress with the vinegar, olive oil and salt and toss again. The salad will look very heavily dressed, but don't worry, the vinegar will break down the onion and make the flavor less sharp. Let the salad rest covered in the refrigerator for at least an hour, so the flavors marry. Enjoy!