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Raw Asparagus Salad with Lemon Vinaigrette
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Description
A light, fresh asparagus salad with a bright lemon vinaigrette. Perfect for spring.
Ingredients
- 1 bunch Asparagus, Stem Ends Trimmed And Finely Chopped
- 2 Tablespoons Freshly Grated Parmigiano Reggiano
- FOR THE VINAIGRETTE:
- ¼ cups Extra Virgin Olive Oil
- 1 whole Small Lemon, Juiced
- 1 clove Garlic, Minced
- 1 pinch Sugar
- ¼ teaspoons Sweet Paprika
- Salt And Pepper, to taste
Preparation
Add the asparagus to a small serving bowl. In another small bowl, prepare the vinaigrette. Whisk together the olive oil, lemon, garlic, sugar, and paprika. Season with salt and pepper to taste.
Drizzle vinaigrette over the asparagus and toss gently to combine. Sprinkle with the grated Parmigiano-Reggiano. This is equally delicious served chilled.
Note: You can also thinly shave the asparagus and Parmigiano-Reggiano for a different presentation and texture.
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