• 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.