Ingredients
2lbslarge asparagus
1cupparmigiano reggiano cheese,coarsely grated
3tbspfresh lemon juice
2tbspwarm water
¼cupextra virgin olive oil
kosher salt
freshly ground pepper
Preparation
Using a vegetable peeler, shave the asparagus into long, thin strips, and transfer to a large bowl.
In a small bowl, mix the Parmigiano-Reggiano with the lemon juice, water, and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve at once.
