Shaved Raw Asparagus with Parmesan Dressing

By nancytripp

Asparagus often makes wine taste vegetal. To counter that, chef Mark Ladner of Manhattan's Del Posto mixes shaved spears with a supremely wine-friendly ingredient: Parmesan.

Ingredients

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

Preparation

Step 1

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.