Shaved Asparagus Salad

In a small fry pan over medium heat, toast the pine nuts, stirring them frequently, until lightly browned, about 5 minutes. Transfer to a plate to cool.

While the pine nuts are cooling, working with 1 asparagus spear at a time, use a vegetable peeler to shave the spears lengthwise into long, thin strips. Transfer the asparagus shavings to a large serving bowl.

In a small bowl, whisk together the olive oil and lemon juice. Pour the mixture over the asparagus and toss to coat. Add the pine nuts and toss again to combine. Season with salt and pepper to taste.

Using a vegetable peeler, shave thin slices of Parmesan on top of the salad as desired. Serve immediately. Serves 4.

Williams-Sonoma Test Kitchen