Shaved Asparagus and Parmesan Salad
2 shallots or 1/2 cup leeks or onions (diced very fine)
2 tablespoons champagne vinegar
2 tablespoons lemon juice
1/3 cup olive oil
12 large asparagus spears
A wedge of parmesan, shaved thin
Macerate the shallots or onions in the vinegar, lemon juice and a bit of salt for 15 minutes. Whisk in the olive oil. Snap off the tough bottom part of the asparagus spears. With a mandolin or a vegetable peeler, shave the asparagus lengthwise into paper thin ribbons. Put the ribbons into a bowl, season with salt and pepper, and add the vinaigrette. Shave the parmesan cheese over the top before serving.