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Shaved Raw Asparagus with Parmesan Dressing

Recipe for May 2, 2010


copyright John Kernick

If you’re looking for a new way to serve fresh from the market asparagus try this recipe from the April 2010 issue of Food and Wine (recipe by Marke Ladner).

2 pounds large asparagus*

1 cup coarsely grated Parmigiano-Reggiano cheese (3 ounces)

3 tablespoons fresh lemon juice

2 teaspoons warm water

¼ cup 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.
  1. 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.