Ingredients:
Directions
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.
Enjoy!
- 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
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