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Summer Salad: Asparagus with Parmesan Vinaigrette

May 31, 2011

by Emily

Since Memorial Day represents the unofficial start to summer, I am so right on schedule since I have changed my cooking focus to light, but flavorful fare.  While I’ve been known to do it, often times the last thing I want to do on a sticky summer days is fire up the grill (or oven for that matter).  Luckily, there is no real need to heat up your kitchen unnecessarily!

I love, LOVE fresh asparagus and while this “recipe” itself is the furthest thing from complex, the flavor certainly is not.  The light lemon vinaigrette with just the perfect amount of kosher salt and pepper really enhances the natural flavor of this favored green veggie.

I hope you’re ready, because I can see this quick and easy salad turning into a go-to for pot-luck barbecue dinners this summer!

Asparagus with Parmesan Vinaigrette
via Epicurious.com

12-18 asparagus spears (about 1 pound), trimmed and cut or peeled
1/4 cup finely grated Parmesan
1 1/2 tablespoons fresh lemon juice
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper

Cut asparagus into bite-size pieces or, if your asparagus are large enough, use a vegetable peeler to shave spears into long, thin shavings (the tips will snap off as spears get thinner). Transfer to a medium bowl. Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper. Drizzle vinaigrette over asparagus and toss to coat. Use peeler to shave more Parmesan over salad.

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