Lately, my favorite grocery store has been stocking some beautiful asparagus. This is a beautiful, elegant salad that I have been working on; however, it lacks something — it needs dimension. Next time, I think we will add more parmesan shavings, toasted walnuts, and maybe some dried cherries(?). I would like to try to perfect the recipe that I found on epicurious.com. This salad would be so lovely at a dinner party. Any suggestions?
SHAVED ASPARAGUS SALAD ~ LEMON PARMESAN VINAIGRETTE
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 Eureka Lemon olive oil
Kosher salt and freshly ground black pepper
1. 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). I like to prop my spears on the handle of a large wooden spoon when working with them.
2. 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.
3. Divide asparagus salad among plates. Shave more Parmesan over salad