Asparagus Salad with Parmesan and Lemon Vinaigrette

By tunes

Asparagus means springtime. Thin stalks do not have to be peeled and they cook very quickly. If only thicker stalks are available, they have to be peeled and cooked for an extra minute.

Ingredients

• Vinaigrette:
• 2 lbs (1 kg) thin stalks of asparagus
• 2 tbsp ( 25 mL) lemon juice
• 1/4 cup (50 mL) extra virgin olive oil
• Salt and freshly ground pepper
• 1/4 cup (50mL) chopped chives
• 1/2 cup (125 mL) shaved Parmesan

Details

Servings 8

Preparation

Step 1

1. Break off the woody ends of the asparagus and discard. Bring a large skillet of salted water to boil. Immerse asparagus and cook 1 minute. Drain immediately and refresh under cold running water until cool. Dry well.

2. Whisk lemon juice and oil together, season with salt and pepper. Spoon over asparagus and sprinkle with chives. Scatter Parmesan shavings over asparagus