It’s amazing what you can do with a vegetable peeler. By peeling stalks of asparagus into long shavings instead of using them whole, you get this visually compelling salad. If you have access to good purple or white asparagus, try a tricolor tangle. And since purple asparagus loses color when it is cooked, the only way to enjoy that color on a plate is to have it raw.
- 1 pound thick asparagus
- ¼ cup olive oil
- 1 tablespoon fresh lemon juice
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon anchovy paste
- Kosher salt and freshly ground black pepper
Lay the asparagus on a cutting board and shave with a vegetable peeler, starting an inch or 2 below the end of the stalk. Continue until all the asparagus has been shaved into thin strips; discard the thick ends after shaving.
In a large bowl, whisk together the olive oil, lemon juice, Parmesan cheese, and anchovy paste. Toss the asparagus with the vinaigrette and season with salt and pepper.