15 minutes
A vibrant, fresh, and elegant spring dish made with thinly shaved asparagus ribbons, Parmigiano-Reggiano, lemon juice, and extra virgin olive oil.
Asparagus, tough bottom ends snapped off
0 lb
Parmigiano-Reggiano, coarsely grated
0 oz
each
tablespoons
to taste
to taste
1. Prepare Asparagus
Start by preparing the asparagus. Using a Benriner (Japanese mandoline), vegetable slicer, or vegetable peeler, thinly shave the asparagus into long, delicate ribbons.
2. Combine Cheese and Lemon Juice
In a large bowl, combine the coarsely grated Parmigiano-Reggiano with the juice of one lemon and two tablespoons of warm water. Whisk the mixture until it is well combined.
3. Create Emulsion
Slowly drizzle in the quarter cup of extra virgin olive oil while whisking constantly. This creates a loose emulsion that will evenly coat the asparagus.
4. Toss Asparagus
Add the shaved asparagus to the bowl and toss gently to coat each ribbon with the dressing.
5. Season and Serve
Season generously with Maldon sea salt and coarsely ground black pepper. Serve immediately to enjoy the crisp texture and vibrant taste.
Instead of lemon, try using other citrus zests and juices such as lime, orange, or grapefruit to give a different type of acidity and fragrance.
Replace Parmesan with other hard cheeses like Pecorino Romano for a sharper taste or try a nuttier cheese like Gruyère. You could also add toasted sliced almonds or crushed hazelnuts for an extra crunch and nutty flavor.
Introduce fresh herbs like tarragon, chervil, or basil for a new dimension. Finely chopping these herbs and sprinkling them on top before serving will give a fresh, aromatic lift to the dish.
Incorporate a bit of heat by adding a pinch of red pepper flakes, freshly cracked black pepper, or even a dash of cayenne.
To deepen the umami notes, consider shaving some cured meat like prosciutto or speck over the top, or add a sprinkle of nutritional yeast for a vegetarian alternative.
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