Ingredients
12 large asparagus spears, about 1 pound, trimmed and peeled
1/4 cup finely grated Parmesan plus a piece for shaving
1-1/2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
salt and pepper
Preparation
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 evenly among plates. Use peeler to shave more cheese over salad.
