Serves 4 to 6
Ingredients:
Finely grated zest of ½ medium lemon
2 teaspoons freshly squeezed lemon juice
2 teaspoons Champagne vinegar
2 tablespoons minced shallots
Kosher salt to taste
Freshly ground black pepper
3 tablespoons pine nuts
1 pound thick asparagus spears, tough bottoms removed
3 tablespoons extra-virgin olive oil
½ cup packed shaved Parmesan cheese (about 1½ ounces), divided
1 tablespoon finely chopped fresh Italian parsley
Directions:
- In a small bowl, combine the lemon zest, juice, vinegar, shallot and a pinch each of salt and pepper. Let sit for 15 minutes.
- Toast pine nuts in a medium frying pan over medium heat, stirring often, until golden brown, about 5 minutes. Move to a small bowl to cool.
- Using a vegetable peeler, thinly slice the asparagus lengthwise into strips and place in a large bowl.
- Whisk olive oil into lemon-vinegar mixture in a thin, steady stream. Taste and season the dressing with salt and pepper as needed.
- Toss the asparagus with the dressing, cooled pine nuts, half the Parmesan and all the parsley to the asparagus. Taste and season with salt and pepper. Let sit at least 10 minutes before serving, sprinkled with the remaining Parmesan.
