Active Time
N/A
Total Time
25 MIN
Yield
Serves : 6
© John Kernick

How to Make It

Step 1    

Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl.

Step 2    

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.

Suggested Pairing

Otto wine director Dan Amatuzzi loves the idea. "Cheese makes my life easier," he says. He pairs the dish with a citrusy white from the south of Italy.

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