Shaved Asparagus with Parmesan Dressing

Yesterday in the CSA box was — hooray! — a bulging bag of beautiful asparagus. My attempt to grow spears in my backyard failed last summer, so I’m relying again on the box and the farmers markets to fill me with springtime. Last night Jeff and I tossed asparagus with goat cheese, lemon peel and pasta. It reminded me why I love cooking seasonally. It was divine. The grown-for-shipping varieties at the grocery store just don’t compare.

And today, I shaved it, tossed it with lemon juice and Parmigiano-Reggiano. This no-frills, no-cook recipe made a refreshing salad.

Shaved Raw Asparagus with Parmesan Dressing
Food & Wine, April 2010

2 pounds large asparagus
1 cup coarsely grated Parmigiano-Reggiano cheese (3 ounces)
3 tablespoons fresh lemon juice
2 tablespoons warm water
1/4 cup extra-virgin olive oil
Kosher salt and 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.

Serves 6.


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