vegetable peeler, large bowl, small bowl, citrus juicer, microplane grater, whisk, pepper grinder
Ingredients for 4 servings:
1 lb. asparagus with fat spears (trimmed and peeled stems)
¼ cup finely grated Parmesan, plus a piece for shaving
1 ½ Tbsp fresh squeezed lemon juice and zest for garnish
¼ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
If you can only find thin Asparagus to use, here are some options using the same dressing:
Skip the shaving of the spears. Just trim or peel off any woodiness at the stem end and slice each spear on a diagonal into 2-3 pieces. Use an extra squeeze of lemon juice to pre-marinate the asparagus spears while you make the dressing (or cover and marinate in the fridge for an hour or two.
Wash asparagus and use vegetable peeler to peel the woody outer layer off the stem end, trim and discard any remaining woody portion.
Use peeler to shave each spear into long strips into your bowl, snap asparagus tips into bowl as you go.
To make the dressing: Add the finely grated Parmesan and lemon juice into the small bowl, using a whisk (or a fork) slowly incorporate the olive oil – think drizzle, not pour – until well blended, add salt and pepper to taste.
Distribute the dressing over the asparagus and toss to evenly coat. A little time to marinate won’t hurt either.
Plate your servings of asparagus and garnish with shaved Parmesan and a sprinkle of lemon zest. Serve with chilled Muller Thurgau.