over 2 years ago
I got it in the Italian issue on Bon Appetit, but changed it a little as I usually change all the recipes:) Asparagus was supposed to be raw in the recipe, but I sauteed it for 3 minutes and I think the result was even better. My husband even loved it and had two helpings, although he is usually not a big fan of asparagus.
- 1 pound Asparagus
- 1/4 cup finely grated Parmesan
- 1/8 cup Shaved Parmesan
- 1 1/2 tablespoon fresh lemon juice
- 1/4 cup Extra virgin olive oil
- 1 splash salt
- 1 splash freshly ground black pepper
Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings
Warm up frying pan with a little bit of light olive oil in it and saute the shaved asparagus
Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl).
Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper.
Drizzle vinaigrette over shaved asparagus and toss to coat.
Divide asparagus salad among plates. Sprinkle with shaved Parmesan cheese
- 200 calories
- 17g total fat
- 4g saturated fat
- 10mg cholesterol
- 808mg sodium
- 6g carbohydrate (3g dietary fiber, 3g sugar)
- 8g protein