1 pound asparagus, trimmed
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups halved cherry tomatoes
2 scallions, sliced
1/4 cup chopped toasted walnuts
1 ounce, shaved pecorino cheese
1/4 cup chopped parsley
Juice of 1 lemon
Salt and pepper to taste
For the asparagus, preheat a grill pan on the stove over medium high heat.
Toss the asparagus with olive oil, salt and pepper. Grill the asparagus turning occasional until it is cooked but still crisp and has grill marks, about 5-7 minutes.
When the asparagus is cool enough to handle, slice it into 1-1/2-inch pieces. Transfer to a large bowl.
Stir in the cherry tomatoes, scallions, walnuts, pecorino, parsley and lemon juice. Season to taste with salt and pepper.