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
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.