Asparagus Carpaccio

28d675749cc811e29b9b22000a1f96c5_6Serves 4 as appetizer

Do you sometimes feel that food is follows its own “fashion trend”? I certainly do, and this applies to shaved asparagus.  The idea of shaving asparagus was foreign to me until just a few years back; now it seems that every restaurant, every cookbook and yes, even every food blog, has a recipe for a shaved asparagus carpaccio. And now that I’ve made it I understand why.  It’s easy, it’s fast and it tastes like spring. Give it a try.  Come and cook with us!

1 lb of fresh green asparagus
1/4 cup of slivered almonds or pine nuts
2 tablespoons of freshly shaved parmiggiano cheese
Juice of 1 lemon
1 tablespoons of olive oil
Salt and pepper to taste

Wash the asparagus.
Using a vegetable peeler and holding the asparagus at its tough stem, shave off thin slices moving the peeler towards the tip of the asparagus.  Place in a salad dish.
Gently toast the almonds or pine nuts in the oven, being very careful not to burn them.
Mix asparagus with lemon juice, olive oil, cheese and sprinkle with nuts.
Serve and enjoy.

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