1/4 Cup Olive Oil
2 Tablespoon Fresh Squeezed Lemon Juice
2 Teaspoon Lemon Zest
1 Bunch Asparagus
1/4 Teaspoon Salt
1/4 Cup Shaved Parmesan Cheese Or Parmesan Petals
1/4 Cup Toasted Pine Nuts
Whisk together olive oil, lemon juice, lemon zest and salt in a large bowl.
Peel the asparagus in ribbons, using a vegetable peeler.
Add asparagus ribbons to the bowl and toss till coated.
Sprinkle with shaved Parmesan or Parmesan petals and toasted pine nuts.
Note – This would also make a lovely light lunch with my Asian Salmon Patties.