I admit that I 'stole' this recipe just recently at an Easter brunch. I learned the three basic ingredients and then made it my own. So go ahead and do the same with my version to make it your own! This is great as a side salad or as a 'happy hour' style food. Take note, it's definitely to be eaten with a fork and not the fingers (you'll soon also figure out that I'm a lover of etiquette). My guests loved the freshness of the lemon and how chilled it was (I didn't expect that) so be sure to take it out of the fridge just before serving.
Asparagus stalks (one bunch, about 1 pound)
juice from one lemon
one tablespoon olive oil
freshly shaved Parmesan
Blanch the asparagus. Then, with a vegetable peeler, 'shave' the asparagus into ribbons cutting any that are long in half. Pile onto plate attractively. Roll one lemon on counter (this gets the juices flowing) before halving it and then squeezing out all of the juice onto the asparagus. Then, drizzle one tablespoon of olive oil over asparagus. Finally, with a hand held grater, shave (or shred, your preference) fresh block Parmesan onto the asparagus. Cover and chill until ready to serve. Enjoy!
