Shaved Asparagus Salad with Lemon Parmesan Vinaigrette

I was honestly a bit sceptical before I tried this. I’ve come to like a lot of raw veggies if cut and prepared right, but raw asparagus - could that possibly be any good? The answer: it really could. :)

Ingredients (serves 2):

7-10 stalks asparagus

1 1/2 tablespoon lemon juice 

3 tablespoons olive oil

1/4 cup grated parmesan, plus some more to top

2 tablespoons pine nuts (toasted in a pan over medium heat until golden brown)

salt and freshly grond black pepper. 

Instructions:

1. Wash your asparagus stalks and cut off the hard bottom centimeter or so. 

2. Using a vegetable peeler, slice it into thin ribbons lengthwise. It’s easiest to do this if you flip it over after a couple of slices off the first side, otherwise it’ll be next to impossible to get the last bit off the other side. The last bit is easiest if you place the asparagus on a spatula with a wooden handle so you can create some distance between what you’re peeling and the flat surface of the counter. Don’t remove the asparagus spears, but leave them attached to the last ribbon. 

3. Place the lemon juice into a mixing bowl and whisk in the olive oil little by little until it emulsifies. When you have a pale yellow sauce that is properly mixed, add in your parmesan and season with salt and pepper. 

4. Toss the asparagus ribbons in the vinaigrette. Plate in nice heaping piles, then top with the pine nuts and some freshly grated parmesan.