2 teaspoons juice of lemon freshly squeezed (from)
0.5 medium lemon zest finely grated
3 tablespoons olive oil extra virgin extra-virgin
1.5 ounces parmesan packed shaved
1 tablespoon parsley fresh italian finely chopped
3 tablespoons pinenuts
2 tablespoons shallots minced (from 1 medium)
Equipment
bowl
frying pan
whisk
spatula
peeler
Directions
Combine the lemon zest, lemon juice, vinegar, shallot, and a pinch each of salt and pepper in a small bowl.
Let sit for 15 minutes.Meanwhile, toast the pine nuts in a medium frying pan over medium heat, stirring often, until golden brown, about 5 minutes.
Remove to a small bowl to cool.Using a vegetable peeler, thinly slice the asparagus lengthwise into strips and place in a large bowl. (If you have trouble peeling the final portion of an asparagus spear, prop the spear up on the flat wooden handle of a spatula or spoon. This will raise it just high enough to allow the peeler to move freely.)
Whisk the olive oil into the lemon-vinegar mixture in a thin and steady stream. Taste and season the dressing with salt and pepper as needed.
Add the cooled pine nuts, dressing, half of the Parmesan, and all of the parsley to the asparagus and toss with your hands to combine. Taste and season with salt and pepper.
Let sit at least 10 minutes before serving.
Serve topped with the remaining Parmesan cheese slices.
