This bright, raw asparagus salad is a perfect compliment to roasted chicken or lamb. Spring is asparagus season. This would be great for Easter.
Cut the woody bottoms off the asparagus and discard. Rinse and dry the asparagus stalks.
Grab a vegetable/potato peeler. While holding the asparagus by the tip, gently shave each asparagus spear into long ribbons. Place in a bowl. Season with salt and pepper and set aside.
Meanwhile, gently toast the pine nuts. Heat in a non-stick skillet (dry) over medium low heat, stirring constantly until fragrant and slightly brown. Remove from heat and set aside.
Add 2 oz lemon vinaigrette to the shaved asparagus. Toss with tongs, and taste to see if it needs more vinaigrette. Add one more oz if needed. Toss to coat. Add the pine nuts and 2 oz of freshly grated Parmigiano-Reggiano (or parmesan). Toss to combine. Season with salt and pepper.
Plate and top each plate with remaining freshly grated Parmigiano-Reggiano. Serve immediately.
Calories: 135; Total Fat: 12 g; Cholesterol: 0 mg; Total Carbohydrates: 3 g; Sugar 1 g; Fiber: 1 g; NET CARBS: 2 g, Protein: 4 g.