Having never had raw asparagus before, I may never cook it again! This salad is delightful. The shaved asparagus is fresh and crunchy, the orange segments give it a bright and sweet lift, the Pecorino Romano adds a salty bite and the hazelnuts add the perfect toasty crunch. Remember to give the citrus dressing a few minutes to soften the raw asparagus before serving.
from: Michael Symon’s Carnivore
1 (1 1/2 ounce) block Pecorino Romano cheese
grated zest and juice of 1 orange, plus 2 oranges, segmented
1 1/2 tablespoons chopped fresh chives
2 teaspoons white wine vinegar
1/4 cup extra-virgin olive oil
2-4 tablespoons coarsely chopped hazelnuts, toasted