Shaved Asparagus with Parmesan Vinaigrette

Ingredients for Shaved Asparagus with Parmesan Vinaigrette

• 12 large asparagus spears (about 450g ), trimmed and peeled

• 40g finely grated Parmesan plus a piece for shaving

• 1 1/2 tablespoons fresh lemon juice

• 60ml extra-virgin olive oil

• Kosher salt and freshly ground black pepper

Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin shavings. 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. Use peeler to shave more Parmesan over salad.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.