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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

June 15 2011

Shaved Raw Asparagus with Parmesan Dressing

2 pound(s) large asparagus
1 cup(s) (3 ounces) coarsely grated Parmigiano Reggiano cheese
3 tablespoon(s) fresh lemon juice
2 tablespoon(s) warm water
1/4 cup(s) extra-virgin olive oil
Kosher salt
Freshly ground pepper

Using a vegetable peeler, shave the asparagus into long, thin strips, and transfer to a large bowl.

In a small bowl, mix the Parmigiano Reggiano with the lemon juice, water, and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve at once.