Light and fresh Asparagus salad.
2 bunches pencil asparagus, tough bottom stems removed, the rest sliced into 1/4 inch circles
1 small red onion, finely diced
1/2 cup cooked Acini de Pepe pasta
3/4-1 cup grated aged pecorino
3 T red wine vinegar
1/4 Cup Extra-virgin olive oil
juice of 1/2 lemon
1/4 cup fresh flat leaf parsley chopped
Freshly ground black pepper
In boiling water, blanche the asparagus for 1-2 minutes to desired tenderness, should be Al Dente'.
Shock in ice cold water to retain color and crispness. Drain in colander.
In medium mixing/serving bowl add asparagus, onion, pasta and cheese.
In small jar mix vinegar and oil and shake until emulsified.
Pour over asparagus salad and let sit for at least 20 minutes to marinade.
Just before serving, mix in parsley, squeeze fresh lemon juice over salad and sprinkle with salt and pepper.