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Shaved Raw Asparagus with Parmesan Dressing

First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Shaved Raw Asparagus with Parmesan Dressing

Shaved Raw Asparagus with Parmesan Dressing
John Kernick
Provided by:
total prep
Asparagus often makes wine taste vegetal. To counter that, chef Mark Ladner of Manhattan's Del Posto mixes shaved spears with a supremely wine-friendly ingredient: parmesan.


  • 2 pound(s) large asparagus
  • 1 cup(s) coarsely grated Parmigiano-Reggiano cheese, 3 ounces
  • 3 tablespoon(s) fresh lemon juice
  • 2 tablespoon(s) warm water
  • 1/4 cup(s) extra-virgin olive oil
  • Kosher salt and freshly ground pepper


  • 1. Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl.
  • 2. In a small bowl, mix the Parmigiano-Reggiano with the lemon juice, water and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve at once.


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