Grapefruit, Asparagus & Pecorino Salad
By Harry Rosenblum
- mustard greens
- roasted asparagus
- poached egg
- crispy onion bits
- shaved Pecorino
The greens are easy, just a brief rinse and they’re ready to go.
Drizzle the asparagus with olive oil and salt, roast on a sheet at 375 until tender.
Fry minced onion in butter and then roast in oven until dark brown.
Cut grapefruit into bite sized pieces, remove skin and pith.
Poach a fresh egg.
Top all with Pecorino.