Asparagus Salad

Ingredients

• 2 quarts water
• 1.5 pounds asparagus – trimmed
• 2 tablespoons lemon juice
• 1 teaspoons Dijon mustard
• 0.75 teaspoons kosher salt
• 0.5 teaspoons black pepper – freshly ground
• 0.25 cups extra-virgin olive oil
• 1 teaspoons lemon zest – finely grated
• 2 tablespoons shallot – finely chopped
• 1 ounces Parmesan cheese – shaved
• 2 tablespoons fresh parsley – chopped

Instructions

1. Bring 2 quarts of water to a boil in a large pot over high heat.
2. Trim the asparagus ends and cut any very thick stalks in half lengthwise; add to the boiling pot and cook until bright green and crisp-tender, 2–3 minutes, then drain well and spread on a clean towel to cool and dry.
3. In a medium bowl, whisk the lemon juice and Dijon mustard with the kosher salt and black pepper; slowly drizzle in the extra-virgin olive oil while whisking until emulsified, then stir in the lemon zest and the shallot (finely chopped).
4. Toss the cooled asparagus with about two-thirds of the vinaigrette to coat and transfer to a platter.
5. Shave the Parmesan cheese over the asparagus, sprinkle with the fresh parsley, and spoon the remaining vinaigrette on top; serve at room temperature or slightly chilled.