Recipe provided by Food & Wine
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.
Ingredients2 pound(s) large asparagus
1 cup(s) coarsely grated Parmigiano-Reggiano cheese, 3 ounces
3 tablespoon(s) fresh lemon juice
2 tablespoon(s) warm water
1/4 cup(s) extra-virgin olive oil
Kosher salt and freshly ground pepper
Directions1. 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.