Ingredients
The following ingredients have 4 Servings
- 16 large asparagus spears (about 1 pound)
- 1 tablespoon lemon juice, plus lemon zest to serve
- 3 tablespoons extra virgin olive oil
- 3/4 cup Parmesan cheese shavings (about 1.5 ounces)
- ½ teaspoon kosher salt
- Freshly ground black pepper
- Red pepper flakes
Instruction
- Lay asparagus spears on a flat surface. With a vegetable peeler, shave each spear from the tip to the base (discard the outer peel). It takes a little practice, but it’s easy once you get the hang of it! Place the shavings in a bowl, and pat them dry to remove extra water. (You’ll have a lot of discarded pieces: you can save these and use them in a stir fry.)
- In a medium bowl, add the lemon juice. Then gradually whisk in the olive oil, 1 tablespoon at a time.
- Toss the vinaigrette with the asparagus shavings, Parmesan shavings, kosher salt and fresh ground black pepper. Top with lemon zest (here’s how to zest it!) and a few pinches of red pepper flakes. Taste, and add additional seasonings if desired.
