1 cup coarsely grated Parmigiano-Reggiano cheese
3 Tbsp fresh lemon juice
2 Tbsp warm water
¼ cup extra virgin olive oil
kosher salt and freshly ground pepper
- Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl.
- In a small bowl, mix the Parmigiano-Reggiano with the lemon juice, water and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve at once.