1/4 C pine nuts toasted (350 for 5-8 minutes)
1 lb asparagus, rinsed (a bit bigger than I normally buy)
1 lemon
olive oil
kosher salt
freshly ground pepper
1-2 oz parmesan
On a cutting board, lay a single stalk on its side, and while holding the tough/big end, use a vegetable peeler to shave off thin ribbons from stalk to tip. Peeling away from the tough end in your hand. Discard the tough ends, and gently pile your ribbons on the serving platter or bowl. Squeeze some lemon juice over the asparagus, drizzle it with a bit of olive oil and sprinkle with salt and pepper. Toss gently and sprinkle with parmesan cheese and toasted pine nuts. Eat immediately.
**Recipe from Smitten Kitchen.
**A lovely fresh salad that is different and delicious!
**I used a normal peeler and it worked, but a Y-shaped peeler was suggested. And I personally think large shaved pieces of parmesan would be a lot prettier!
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