1/4 cup pine nuts or sliced almonds, toasted* and cooled
1 pound asparagus, rinsed
1 lemon, halved
Freshly ground black pepper
1 to 2 ounces Parmesan cheese
Don’t worry about snapping off the tough ends of the asparagus!
Toast nuts on a baking sheet at 350 for 5 to 10 minutes.
Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. Discard the tough ends once you’re done peeling. Gently pile your ribbons on a medium-sized serving platter. Squeeze some lemon juice over the asparagus, drizzle it with a bit of olive oil and sprinkle it with salt and pepper. Toss gently and then use your peeler to shave curls of Parmesan right off the block, over the asparagus. Sprinkle with some toasted nuts. Repeat with remaining asparagus, a third of the remaining bundle at a time. Eat immediately.
* NOTE: It’s really important, especially with pine nuts, that you stay close and toss them frequently because they will burn. Move them around a bit and you’ll end up with a wonderful, coffee color on them and an intensely nutty flavor.
Thank you, Smitten Kitchen, for this amazing recipe.