Shaved Asparagus with Parmesan Vinaigrette

prepared by and photo by Emily S. Downs

A light, delicious side for any entree.  I recommend finding thick asparagus, as thin are difficult to shave.

Size: 4 servings

12 large asparagus spears (about 1 lb), trimmed and peeled
1/4 cup finely grated Parmesan plus a piece for shaving
1 1/2 tbsp fresh lemon juice
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper


Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings.  Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl).  Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended.  Season vinaigrette generously with salt and pepper.  Drizzle vinaigrette over shaved asparagus and toss to coat.  Divide asparagus salad among plates.  Use peeler to shave more Parmesan over salad.

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Author: Emily Sarah Downs

Cuisine Coordinator, Tips From Town, Ridgewood, NJ


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