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Shaved asparagus with Parmigiano Reggiano

From Molto Gusto: Easy Italian Cooking by Mario Batali (Ecco Press).
Picture from http://www.housefed.com/pic/494/ Serves 6

800g medium asparagus, tough bottom ends snapped off
75g Parmigiano Reggiano, coarsely grated
juice of 1 lemon
2 tbsp warm water
125ml extra virgin olive oil
Maldon or other flaky sea salt and coarsely ground black pepper

Using a Benriner (Japanese mandolin) or other vegetable slicer, or a vegetable peeler, thinly shave the asparagus, making long diagonal shavings.

Put the Parmigiano in a large bowl and whisk in the lemon juice and warm water. Whisking constantly, slowly drizzle in the oil to make a loose emulsion. Add the asparagus and toss gently to coat. Season with salt if necessary and with pepper and serve.

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