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Shaved Asparagus Salad
What You Need:
1 bunch Asparagus
1/4 cup juice from Lemon (about 1/2 lemon)
1/4 cup Extra Virgin Olive Oil
2-oz. piece Parmigiano-Reggiano
1/4 cup Sliced Almonds, toasted
- Working over a salad bowl, hold an asparagus spear by the end and peel toward the bud, making thin ribbons. When half done, flip and finish peeling. Discard end. Repeat with remaining spears.
- Blend lemon juice and olive oil; pour over asparagus in bowl. Add a few grinds of salt and pepper and toss. Taste and adjust seasoning.
- Arrange on salad plates. Shave Parmigiano-Reggiano over each portion, garnish with almonds and serve.