Shelly's Recipe

ASPARAGUS SALAD WITH PARMESAN

Category: Salad

2 lbs pencil-thin asparagus, ends trimmed
1/2 cup olive oil
4 tbsp champagne vinegar or white wine vinegar
1 1/2 tbsp Dijon mustard
1 tbsp minced shallots
1/2 tsp black pepper
1/4 tsp salt
1/2 cup grated (or shaved) Parmesan cheese

Bring a large pot of water to a boil (you should see nickel-size bubbles roiling up). Add the asparagus and reduce heat to a simmer (cooking gently in water that's bubbling slightly) for 1 minute or until asparagus is just tender. Drain immediately in a colander and rinse under cold water to stop the cooking process. Pat asparagus dry with paper towels and place in a serving bowl.

In a small bowl, whisk together all dressing ingredients except Parmesan. Gently pour over asparagus and toss to coat. Sprinkle with Parmesan cheese and serve.