Ingredients
2 tablespoons apple-cider vinegar
3 tablespoons extra-virgin olive oil
Salt and freshly ground pepper
1 pound asparagus, trimmed, stalks sliced thinly on the bias
1 ounce shaved Pecorino Romano
1/4 cup walnuts, toasted and chopped
1/4 cup fresh parsley leaves
Preparation
In a medium bowl, whisk together vinegar and oil; season with salt and pepper. Add asparagus, cheese, walnuts, and parsley to bowl and toss to coat with dressing. Season with salt and pepper to taste and serve.
