Ingredients

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

Method

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.

Serves 4-6

Note – This would also make a lovely light lunch with my Asian Salmon Patties.