Chopped Asparagus Salad

I got the original idea from Anne Burrel on "Secrets of a Restaurant Chef" on the Food Channel. After I'd made it once, I started doctoring it up to my taste and think I've improved it. I'll give the original recipe first, then what I did to it after. It's very simple, and very impressive. It's a great salad to take to a pot luck. The original takes only two ingredients.

Chopped Asparagus Salad
1 pound fresh asparagus (thin if possible, the size of a pencil)
1 medium red onion
1 tablespoon good quality olive oil
1 tablespoon good quality red wine vinegar

Trim the tough bottoms from the asparagus spears. Chop the asparagus so they are the size of peas. Place in a medium bowl. Chop the red onion fine, as close to the size of the asparagus as possible. Place in bowl with asparagus and toss with the olive oil and vinegar. Chill and serve.

Then I added:
1 small can sliced black olives
1 medium English cucumber, chopped to size of asparagus
2 tablespoons shredded romano cheese
1/2 teaspoon dried mint or basil
1 pinch salt

The cucumber adds a great freshness to the salad, and the olives add an element of smokiness. Cheese adds chewiness and flavor.

I suppose you could also add cold cooked shrimp, lobster, or crab, and turn it into a main course.

Enjoy!