This simple spring salad is the perfect accompaniment to grilled steak, chicken, or fish. Raw, shaved asparagus is surprisingly flavorful and aesthetically pleasing. Simply toss the vibrant, green ribbons with grated Parmesan and bright lemon dressing and enjoy it all season long.
- 1 Pound asparagus, rinsed and dried
- 1/2 Cup Parmesan cheese, grated
- Juice of 1 lemon
- 1 Teaspoon kosher salt
- 1 Teaspoon black pepper
- 1 Tablespoon cider vinegar
- 3/4 Cups extra-virgin olive oil
Carefully shave the asparagus into long, thin ribbons lengthwise using a vegetable peeler — add the ribbons to a large bowl. Toss the asparagus with the Parmesan cheese. Whisk together the remaining dressing ingredients in a separate bowl and toss with the asparagus and cheese. Serve immediately.