Country: USA
Type: grönsak/vegetable
Serves: 4 as appetizer
| Ingredients | |
| approx. 12 large | asparagus spears, green or purple |
| Parmigiano-Regiano cheese, wedge | |
| pepper, black or white | |
| Vinaigrette | |
| 2 | shallots, diced |
| 2 tbsp (30 ml) | vinegar, white vine works fine, or try champagne vinegar |
| 2 tbsp (30 ml) | lemon juice |
| 1/3 cup | olive oil, extra virgin |
| salt | |
| Instructions | |
|
Vinaigrette:
Macerate shallots in vinegar, lemon juice, and a little salt, for at least 15 mins. Whisk in olive oil. Asparagus: snap/cut of the woody ends of the asparagus spears, and shave into long ribbons, using either a potatoe peeler or Japanese mandolin. Assembly: put shaved asparagus in a bowl, pour vinaigrette over, and toss gently. Season with salt and freshly ground pepper to taste. Shave large curls of parmesan over the asparagus. |
|
Source: Chez Panisse café cookbook./ Alice Waters. HarperCollins Publishers Inc. 1999.
Html: L Ruus, Oakville, 2013-06-23