Tuesday, March 22, 2011


Shaved Raw Asparagus with Parmesan Dressing


  • 2 pound(s) large asparagus
  • 1 cup (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


  1. Using a vegetable peeler, shave the asparagus into long, thin strips, and transfer to a large bowl.
  2. 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.

No comments:

Post a Comment