With the approach of summertime, gatherings on the porch, and grilling, I like serving a variety of vegetable salads. This one is perfect with grilled meats and chicken. It keeps several days covered and refrigerated. This is my version of a recipe Anne Burrell features on the Food Network. It is good with fresh Lemon Vinaigrette as well.
Asparagus, Parmesan, and Red Onion Salad with Red Wine Vinaigrette
1 bunch pencil-size asparagus
1 small red onion, diced
1 cup shaved parmesan flakes
1/2 cup red wine vinegar
Extra-virgin olive oil
Rinse and trim asparagus stalk ends by bending and snapping off where the stalk naturally wants to break. Cut asparagus stalks, including the tips into very thin slices, crosswise and place in a bowl. Add red onion and shaved Parmesan and toss to combine. Dress with vinegar, olive oil, and salt and toss again to coat vegetables with dressing.The vinegar will tenderize the asparagus. Cover and refrigerate for at least an hour before serving to allow vegetables to marinate.