- 1 bunch (about 1 lb.) asparagus
- 1 lemon
- Olive oil
- Parmesan cheese (preferably block vs. already shredded)
- Salt and pepper, to taste
- ¼ cup pine nuts
Wash asparagus and drain. Take an individual stalk and hold the tough end. Using a y-shaped vegetable peeler, begin shaving thin asparagus ribbons from stalk to tip. You will be peeling away from the tough end. Discard the tough ends. Place the asparagus ribbons on a serving plate. Squeeze some lemon juice over the pile of ribbons and then drizzle lightly with olive oil. Add salt and pepper and toss gently. Add toasted pine nuts and shave Parmesan cheese onto the asparagus ribbons. Serve immediately. Serves 4.
Note: to toast pine nuts, heat them in a small pan over medium heat for a couple of minutes or spread them on a baking sheet and cook at 350 degrees for 5 to 10 minutes. Either way, keep a close eye on them. They can burn quickly.