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Asparagus often makes wine taste vegetal. To counter that, chef Mark Ladner of Manhattan's Del Posto mixes shaved spears with a supremely wine-friendly ingredient: parmesan. More Recipes by Chefs in Mario Batali's NetworkPlus: More Vegetable Recipes and Tips

Mark Ladner
April 2010

Gallery

Credit: © John Kernick

Recipe Summary

total:
25 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

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

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  • 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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