Chopped Asparagus Salad

Ingredients

• 1 pound asparagus trimmed
• 1 tablespoons champagne vinegar 
• 2 tablespoons garlic-infused olive oil extra-virgin
• 4 servings kosher salt and freshly cracked pepper black
• 0.3 pound parmesan chunk
• 1 small shallots chopped

Equipment

• bowl
• pot
• tongs
• peeler

Directions

1. Over moderately high heat, bring a large pot of salted water to a boil.
2. Add the asparagus and cook until tender, 4 to 5 minutes. Using tongs, transfer the asparagus to a bowl of ice water.
3. Drain, pat dry and chop into 1/2-inch pieces.
4. In a medium bowl, toss together the asparagus, shallots and vinegar.
5. Drizzle the oil on top of the asparagus. Using a vegetable peeler, shave the Parmesan to measure 1/3 cup. Toss the cheese with the asparagus and season with salt and pepper.