Servings:
Serves 6 Servings
Ingredients
- 2 pound medium asparagus, touch bottom ends snapped off
- 3 ounce parmigiano-reggiano, coarsely grated
- 2 tablespoon warm water
- 1/2 cup extra virgin olive oil
Preparation
Baking Directions:
Using a Benriner (Japanese mandoline) or other vegetable slicer, or a vegetable peeler, thinly shave the asparagus, making long diagonal shavings.
Put the Parmigiano in a large bowl and whisk in the lemon juice and warm water.
Whisking constantly, slowly drizzle in the oil to make a loose emulsion.
Add the asparagus and toss gently to coat.
Season with salt if necessary and with pepper and serve.
