- 1-2 pounds asparagus
- 1 cup coarsely grated Parmigiano-Reggiano cheese (3 ounces)
- 3 tablespoons fresh lemon juice
- 2 tablespoons warm water
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl. 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.