I have been looking forward to trying this new, raw asparagus recipe–shaved asparagus with Parmesan vinaigrette.
I used a vegetable peeler to shred the stalks into long ribbons, then topped them with lemon juice, olive oil and and Parmesan. I’m not typically a fan of raw asparagus, but the thin slices were mild and almost sweet.
I love cooking this time of year—it seems all you need is a splash of olive oil and sprinkle of salt. We served this with cherry tomatoes and grilled chicken—quick, easy and light.
