10 minutes
A light and elegant side dish featuring thinly shaved asparagus dressed in a creamy Parmigiano-Reggiano and lemon dressing.
Medium Asparagus, shaved
0 lb
Parmigiano-Reggiano, grated
0 oz
Lemon, juiced
each
to taste
to taste
1. Prepare the Asparagus
Take your fresh asparagus and, using a Benriner or a vegetable peeler, carefully shave each stalk into long, thin ribbons.
2. Make the Cheese Mixture
Grate the Parmigiano-Reggiano into a large bowl, then add the freshly squeezed lemon juice and warm water. Whisk everything until well combined.
3. Emulsify the Dressing
Slowly pour the extra virgin olive oil into the cheese mixture while continuously whisking.
4. Toss the Asparagus
Gently toss the shaved asparagus with the emulsified dressing, ensuring each ribbon is evenly coated.
5. Season and Serve
Season the dressed asparagus with a sprinkle of Maldon sea salt and a generous amount of coarsely ground black pepper. Serve immediately.
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