Michael Symon: Asparagus Salad with Pecorino

Michael Symon: Chef, Restaurateur, Author and TV Personality

Michael Symon: Chef, Restaurateur, Author and TV Personality

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Who wants to make an asparagus salad? You just grab fresh asparagus, you find where the kind of woody part ends. You just pull it and you snap it. And where it snaps, this is delicious, this is a little more, as Mario would like to say, which is a word that doesn't exist, fibrous. Grab them, and I slice them as thin as I can with a chef knife. We take the asparagus, we put it in our bowl. We take some chives, cut those up, add those to our bowl. Good pinch of salt, a little bit of cracked black pepper. Some toasted hazel nuts, put pine nuts, almonds, all kinds of nuts would work fantastic in here. The zest of an orange. The juice. A little bit of sherry vinegar. [COUGH] Extra virgin olive oil. And then we take the pecorino and I just break it right in here. So you get these beautiful chunks. We toss this together. [SOUND] And I have the segments of my orange right in, one more toss. And look how beautiful that is. Oranges. [APPLAUSE] And that's a salad. [BLANK_AUDIO]
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Michael Symon: Asparagus Salad with Pecorino


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