Shaved Asparagus and Parmesan Salad

This recipe is a fun departure from your average asparagus recipe because the asparagus is raw, and not cooked. Give it a try!
servings: 4
origin: The Chez Panisse Cafe Cookbook, Alice Waters
ingredients

2 shallots or 1/2 cup leeks or onions (diced very fine)

2 tablespoons champagne vinegar

2 tablespoons lemon juice

Salt

1/3 cup olive oil

12 large asparagus spears

Pepper

A wedge of parmesan, shaved thin

instructions

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.  

meal or course
appetizer, brunch, first course, lunch, salad, side, vegetable dish
recipe type
entertaining