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
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.
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