Veg: chopped Asparagus Salad
- Kosher salt and freshly cracked black pepper
- 1 pound medium asparagus, trimmed
- 1 small shallot, chopped
- 1 to 2 tablespoons champagne vinegar
- 2 to 3 tablespoons garlic-infused extra-virgin olive oil
- 1/4 pound chunk Parmesan
Over moderately high heat, bring a large pot of salted water to a boil. Add the asparagus and cook until tender, 4 to 5 minutes. Using tongs, transfer the asparagus to a bowl of ice water. Drain, pat dry and chop into 1/2-inch pieces.
In a medium bowl, toss together the asparagus, shallots and vinegar. Drizzle the oil on top of the asparagus. Using a vegetable peeler, shave the Parmesan to measure 1/3 cup. Toss the cheese with the asparagus and season with salt and pepper.