Recipes
Chilled Asparagus, Shaved Fennel & Pecorino with Orange-Basil Vinaigrette

Chilled Asparagus, Shaved Fennel & Pecorino with Orange-Basil Vinaigrette

From: Chef Rick Tramonto, Tru, Chicago.

Yield: 12 servings.

4 lb. asparagus, ends trimmed
2 large fennel bulbs, stalks trimmed off
6 plum tomatoes, 1/2" dice
4 oz. Pecorino Romano cheese
as needed, kosher salt
as needed, black pepper, freshly ground

ORANGE BASIL VINAIGRETT

Register to view the full article

Register for Access!

Already a member? .

TAGS: Archive