1 pound thick-stemmed asparagus (about 1 bunch)
1/2 cup grated parmesan, plus more for garnish
juice from 1 lemon
1/4 cup extra-virgin olive oil
kosher salt & freshly ground black pepper
To prepare the asparagus: The bottoms of the stems are tough and woody but the tops are tender. To determine where to trim off the ends, take one stem and holding the bottom of the stem in one hand and the middle in the other, bend the stem. It will snap right at the point where tough turns to tender. Line up the rest of the asparagus so their tips align, and slice off their bottom portions at the same point where the first one snapped.
Using a vegetable peeler, slice the asparagus length-wise into thin ribbons. Rather than slicing from one side, then rotating the spear and slicing from another, work from top to bottom in one direction – This will ensure pretty green borders on both sides of each slice. It helps to lie the asparagus spear flat on the surface of the cutting board. When you reach the bottom of the spear, it’s a bit tricky to get the last few thin slices. I found it helps to position the asparagus spear right along the edge of the cutting board, to make these last few slices.
To make the vinaigrette: Whisk together the parmesan and lemon juice in a medium-sized mixing bowl. Slowly drizzle in the olive oil, whisking as you pour. Season to taste with salt and pepper.
Toss to evenly coat the sliced asparagus with the vinaigrette. Season to taste with a sprinkling of salt and a few grinds of pepper. Using the vegetable peeler, shave some thin ribbons of parmesan over top the salad. Serve immediately.