Wednesday, April 7, 2010
This is the ideal time of year for fresh asparagus. It's so versitile in cooking methods. You can steam it, grill it, saute it, and what I've decided....shave it and make it into a salad.
Approx. 2 pounds of fresh asparagus, medium size stalks
juice from 1 large lemon
1/2 cup of extra light olive oil
1/2 cup of parmesan cheese, grated
sea salt and black pepper to taste
Using a vegetable peeler, thinly shave the asparagus. In a bowl combine lemon juice and cheese. Slowly whisk in oil. Add asparagus and toss into the dressing. Salt & pepper to taste.