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

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.  

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