Chilled Asparagus, Shaved Fennel & Pecorino with Orange-Basil Vinaigrette

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:

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