Serves 3-4.
*recipe can be adapted to any amount of asparagus, just change amounts to taste
1 lb. asparagus
¼ cup pine nuts or slivered almonds, toasted
1 lemon, halved
Olive oil
Coarse salt
Freshly ground black pepper
2 ounces or more Parmesan cheese
Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler (Y-shaped is easiest) to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. Discard the tough end once your done peeling. Repeat with remaining stalks.
Gently pile ribbons on a medium-sized serving platter. Squeeze some lemon juice over the asparagus (start with about ½ lemon, adjust to taste), drizzle with olive oil, and sprinkle with some salt and pepper. Gently toss to coat. Adjust dressing amounts as needed. Using the peeler, shave curls of Parmesan over asparagus. Sprinkle with toasted nuts. Toss gently, adding more Parmesan or nuts as needed. Serve and eat immediately.
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