| Level: | Easy |
| Total: | 5 min |
| Prep: | 5 min |
| Yield: | 4 servings |
Ingredients
- 1 bunch asparagus
- 2 tablespoons extra-virgin olive oil
- Zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper
- 4 to 5 strips shaved pecorino or Parmigiano-Reggiano
Instructions
- Clean and trim the asparagus; remove the tough ends and the tips (you can parboil and save the tips for another dish). With a potato peeler, shave each stem, turning to allow for maximum shaving. Place the shavings into a serving bowl.
- Whisk together the olive oil, lemon zest and juice and a dash of salt and pepper in a small bowl; dress the shavings with the mixture. Layer with the cheese and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 201 |
| Total Fat | 15 g |
| Saturated Fat | 6 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 13 g |
| Cholesterol | 22 mg |
| Sodium | 440 mg |