Shaved Raw Asparagus with Parmesan Dressing

Serving Size: 6
Total Time:


  • 2 Pound large asparagus
  • 1 cup coarsely grated Parmigiano-Reggiano cheese
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp warm water
  • 0.25 cup extra virgin olive oil
  • kosher salt and freshly ground pepper


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