Shaved Asparagus Salad with Parmigiano-Reggiano

Shaved Asparagus Salad with Parmigiano-Reggiano

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Ingredients

1/2 tsp lemon zest
1 tbsp freshly squeezed lemon juice
1 tsp champagne vinegar
2 tbsp shallot, minced
s&p
3 tbsp pine nuts, toasted and cooled
1 bunch asparagus, woody ends trimmed, spears thinly shaved with a vegetable peeler
3 tbsp evoo
1/4 cup Parmigiano-Reggiano, shaved with a vegetable peeler
1 tbsp flat-leaf parsley, finely chopped

Directions

Combine the lemon zest, lemon juice, vinegar, shallot, and a pinch each of salt and pepper in a small bowl. Let sit for 15 minutes. Slowly stream evoo into the lemon-vinegar mixture while whisking. Season to taste with s&p.
 
Place asparagus in a large bowl.  Add pine nuts, dressing, half of the parm-reg, and all of the parsley to the asparagus.  Toss to combine. Serve topped with the remaining parm-reg.