This shaved asparagus salad combines mild, thin sliced asparagus with a tangy lemon vinaigrette and Parmesan cheese shavings.
Ingredients:
- 16 large asparagus spears (about 1 pound)
- 1 tablespoon lemon juice, plus lemon zest to serve
- 3 tablespoons extra virgin olive oil
- ¾ cup Parmesan cheese shavings (about 1.5 ounces)
- ½ teaspoon kosher salt
- Freshly ground black pepper
- Red pepper flakes
Method:
- Make the shavings: Lay asparagus spears on a flat surface. With a vegetable peeler, shave each spear from the tip to the base (discard the outer peel). Place the shavings in a bowl, and pat them dry to remove extra water.
- Make the vinaigrette: In a medium bowl, add the lemon juice. Then gradually whisk in the olive oil, 1 tablespoon at a time.
- Serve: Toss the vinaigrette with the asparagus shavings, Parmesan shavings, kosher salt and fresh ground black pepper. Top with lemon zest and a few pinches of red pepper flakes. Taste, and add additional seasonings if desired.