Grapefruit, Asparagus & Pecorino Salad

By Harry Rosenblum

Harry's shop, The Brooklyn Kitchen, has the tools and knowledge to craft great cuisine in your home, houses a butcher shop, and knows how to make a killer salad.

Directions

• 1

  The greens are easy, just a brief rinse and they’re ready to go.

• 2

  Drizzle the asparagus with olive oil and salt, roast on a sheet at 375 until tender.

• 3

  Fry minced onion in butter and then roast in oven until dark brown.

• 4

  Cut grapefruit into bite sized pieces, remove skin and pith.

• 5

  Poach a fresh egg.

• 6

  Top all with Pecorino.

• 7

  Eat.