Asparagus Ribbon Salad
Ingredients
- 1 pound asparagus
- 1/4 cup sliced almonds, toasted
- 2 tablespoons grated parmesan cheese
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- 1/4 teaspoon kosher salt
Instructions
- Place the asparagus flat on a cutting board, and using a vegetable peeler, shave the asparagus into thin ribbons. Hold down the asparagus with your hand on the woody end and start shaving about 1 inch from the bottom to avoid the fibrous section.
- Place the shaved asparagus in a bowl and top with the almonds and parmesan cheese.
- In a small bowl, whisk to combine the olive oil, lemon juice and salt. Drizzle on top of the asparagus and toss to thoroughly combine all the ingredients.