Shaved Asparagus Salad With Pecorino

1. 1

   Trim the tough ends of the asparagus. Very thinly slice the asparagus on a sharp angle starting from the bottom. When you reach the tips, slice in half lengthwise. Transfer to a small mixing bowl.

2. 2

   Drizzle with the olive oils and lemon juice, sprinkle with truffle salt, if using, sea salt and pepper. Lightly mix. Add half the pecorino cheese, toss again.

3. 3

   To serve, divide the asparagus among four serving plates. Top with the remaining cheese. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.