From: Chef Rick Tramonto, Tru, Chicago. Yield: 12 servings. 4 lb. asparagus, ends trimmed 2 large fennel bulbs, stalks trimmed off 6 plum tomatoes, 1/2" dice 4 oz. Pecorino Romano cheese as needed, kosher salt as needed, black pepper, freshly ground ORANGE BASIL VINAIGRETTE: 4 oz. SunkistĀ® orange juice, freshly squeezed 2 tsp. garlic, minced 12 leaves fresh basil, finely chopped 2 oz. red wine vinegar 1 tsp. sugar 8 oz. extra-virgin olive oil 1 tsp. SunkistĀ® orange zest, finely chopped or ...

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