Aahhh, asparagus. The true sign that spring is approaching. It's crisp and fresh and we become obsessed with finding new ways to eat it. Whether you roast it, grill it, or pickle it, you can't go wrong. This recipe uses the vegetable fresh, but in very thin and delicate shavings. We paired it with a simple dressing made from lemon juice, olive oil, Parmesan cheese, salt and pepper to brighten the flavor.
To make this recipe you will need:
1 pound of asparagus spears, woody ends trimmed
1/4 cup finely grated Parmesan cheese
2 tablespoons fresh lemon juice
1/4 cup olive oil
sea salt
pepper
2 ounces Parmesan cheese, shaved
Using one spear at a time, take a vegetable peeler and peel long thin strips, leaving the heads whole. In a small bowl, whisk together the lemon juice, grated cheese and olive oil. Season with salt and pepper to taste. In a large bowl, toss shaved asparagus with the dressing. Top with Parmesan shavings and a little more salt and pepper.
