250g of Gruyère or Swiss cheese, 1 to 2 bunches of asparagus, 1/4 cup of red wine vinegar, 1/4 cup of olive oil, 2 tablespoons of chopped green onion, salt and pepper to taste, 3 crushed garlic cloves
250g of Gruyère or Swiss cheese, 1 to 2 bunches of asparagus, 1/4 cup of red wine vinegar, 1/4 cup of olive oil, 2 tablespoons of chopped green onion, salt and pepper to taste, 3 crushed garlic cloves
Cut the cheese into 1cm x 8cm strips
Arrange the asparagus and cheese on a flat plate
In a small bowl, combine the red wine vinegar, olive oil, chopped green onion, salt, and pepper
Add the crushed garlic
Pour over the asparagus and cheese and let it rest for one to two days
Serve 6-8 portions.
