Shaved Asparagus Salad
READY IN 20 MIN
12 large asparagus spears (about 1 lb.), trimmed and peeled
Finely grated Parmigiano Reggiano to taste
Meyer lemon juice to taste
Good quality olive oil to taste
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 with iced water. Allow the shaved asparagus to sit in the iced water for 5 minutes. Drain, place in a salad spinner and gently spin dry. Place the dried asparagus strips in a medium size bowl and dress with kosher salt, lemon juice and olive oil. Divide asparagus salad among plates. Finely grate Parmigiano Reggiano over each plate.
Serve at once.