SHAVED ASPARAGUS WITH PARMESAN DRESSING (for six)
2 pounds medium asparagus, tough bottom ends snapped off
1 cup coarsely grated Parmigiano Reggiano (3 ounces)
2 to 3 tablespoons fresh lemon juice
2 tablespoons warm water
¼ cup extra virgin olive oil
kosher salt and freshly ground black pepper to taste
- Using a vegetable peeler, shave the raw asparagus into long, thin strips.
- In a large bowl, whisk the Parmesan with the lemon juice and water. Whisk constantly as you slowly drizzle in the olive oil. Add the asparagus and toss to coat. Season the salad with salt and pepper and serve at once.
adapted from Mario Batali, Molto Gusto