- 2 pounds large asparagus
- 1 cup coarsely grated Parmesan cheese
- 3 tablespoons fresh lemon juice
- 2 tablespoons warm water
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
- Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl.
- In a small bowl, mix the Parmesan 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.