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Asparagus salad with shallot vinaigrette

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July 23, 2008

Serves 6

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.

2shallots, thinly sliced
1/4cup red wine vinegar
Salt and pepper, to taste
1/4cup olive oil
30spears fresh asparagus
1/4pound piece Parmesan cheese, chilled
1. In a medium bowl, combine the shallots and vinegar; set aside for 30 to 60 minutes minutes. Stir in salt and pepper. Whisk in the olive oil.

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

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