The acidity of this vinegary dressing is a foil for thinly sliced uncooked asparagus spears. Try to choose pencil-thin stalks, which are usually more tender than thicker stems.
|2||shallots, thinly sliced|
|1/4||cup red wine vinegar|
|Salt and pepper, to taste|
|1/4||cup olive oil|
|30||spears fresh asparagus|
|1/4||pound piece Parmesan cheese, chilled|
2. Snap off and discard the woody bottoms of the asparagus stalks. Cut the spears on an extreme diagonal into 1/2-inch thick pieces.
3. In a large bowl, toss the asparagus with the shallot dressing. Arrange on a platter. With a vegetable peeler, shave off paper-thin slices of Parmesan to garnish the dish. Adapted from Max London's