15 minutes
A refreshing and delicate salad made with thinly shaved asparagus, Parmigiano-Reggiano, and a zesty lemon dressing.
Medium Asparagus, tough bottom ends snapped off
0 lb
Parmigiano-Reggiano, coarsely grated
0 oz
Lemon, juiced
each
tablespoons
to taste
to taste
1. Prepare Asparagus
Take your 2 pounds of medium asparagus and snap off the tough bottom ends. Then, using a Benriner, vegetable slicer, or a simple vegetable peeler, thinly shave the asparagus into long diagonal slices. Thin shavings will blend beautifully with the dressing, creating a delicate texture and allowing the flavors to meld seamlessly.
2. Prepare Dressing Base
In a large bowl, place the 3 ounces of coarsely grated Parmigiano-Reggiano. Add the juice of one lemon and 2 tablespoons of warm water to the bowl. Using a whisk, gently blend the lemon juice and water with the grated cheese.
3. Create Emulsion
While whisking constantly, slowly drizzle in ¼ cup of extra virgin olive oil. This gradual addition is crucial as it helps in creating a smooth and creamy emulsion. You'll know it's perfect when the mixture looks creamy and well-blended.
4. Combine Asparagus with Dressing
Once your dressing is ready, add the shaved asparagus to the bowl. Toss gently to ensure each ribbon of asparagus is evenly coated with the luscious lemon-Parmesan dressing. Be gentle to keep the asparagus shavings intact and looking beautiful.
5. Season and Serve
Season the salad with Maldon sea salt and coarsely ground black pepper to taste. The salt and pepper will enhance the flavors, making the salad even more delightful. Serve the salad immediately to enjoy the fresh and crisp texture of the asparagus.
Look for fresh, firm, medium-sized asparagus stalks with tightly closed tips and a vibrant green color. Medium stalks are ideal for ribboning.
Use a vegetable peeler to create thin ribbons. Hold the asparagus by the woody end on a cutting board, peel from bottom to top, and rotate until too thin to ribbon.
Use high-quality Parmesan cheese, like Parmigiano-Reggiano, for its nutty and salty flavor that complements asparagus and lemon.
Create a bright and acidic dressing with fresh lemon juice and zest, whisked with extra virgin olive oil to coat the asparagus ribbons evenly.
Shave the Parmesan into thin slices using a vegetable peeler for pockets of flavor and texture.
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