Thursday, June 2, 2011

Shaved Asparagus & Parmesan.



To make the vinaigrette, soak the shallots for 15 minutes in the vinegar, lemon juice and a little salt. The whisk in the olive oil. Snap off the tough bottom ends of the asparagus spears. With a vegatable peeler, very carefully shave each asparagus {how to shave asparagus} spear into long, paper-thin ribbons. Put the shaved asparagus in a salad bowl; season with salt and pepper, and dress lightly with the vinaigrette. With a sharp vegetable peeler or paring knife, shave large curls of Parmesan over each serving. Serves 4.


  • 2 shallots, diced fine
  • 2 tablespoons Champagne vinegar
  • 2 tablespoons lemon juice
  • Salt
  • 1/3 cup extra virgin olive oil
  • 12 large asparagus spears
  • Pepper
  • Wedge of Parmigiano-Reggiano cheese, for shaving

No comments:

Post a Comment