Things I would rather shave than asparagus:
- my legs
- a sheep--technically shearing, but then I could have all that wool
I will take a tip from Maddy next time--don't snap the woody ends off, then you have something to hold on to while you shave. Despite all the cursing, the end product was delightful. I don't usually eat raw asparagus, but these tender young spring spears lend themselves nicely to this "simple" preparation. From Bon Appetit's May 2011 issue.
Shaved Asparagus with Parmesan Vinaigrette
~1 lb asparagus spears
1/4 cup finely grated parmesan
Juice of one lemon
1/4 extra virgin olive oil
salt and freshly ground pepper
Shave asparagus spears with vegetable peeler into long, thin shavings. (I cut the tips off first) Combine cheese and lemon juice in a small bowl, then whisk in olive oil until well blended. Season with salt and pepper. Toss asparagus with dressing and sprinkle with additional cheese. I added some halved tomatoes from my crop because I thought they looked pretty.