Raw Shaved Asparagus with Lemon Dressing
Chef Alice Waters popularized this novel way to enjoy very fresh asparagus at Chez Panisse, her restaurant in Berkeley. For best results, shave the stalks just before assembling this dish.
¼ cup hazelnuts
1 pound fresh asparagus
Juice of 1 lemon
1 tablespoon extra-virgin olive oil
Sea salt and freshly ground pepper to taste
1 tablespoon grated Parmesan
- Preheat the oven to 350°F. Toast the hazelnuts on a baking sheet for 5-8 minutes. Cool, then crush in a towel using a rolling pin. Set aside.
- Wash and snap the asparagus spears at their base. Upend a small bowl, place a spear on the flat bottom, and using a vegetable peeler, gently shave into long thin slices.
- Mix the lemon juice with the olive oil and add the sea salt and pepper. At the very last second, toss the dressing with the hazelnuts and asparagus. Serve on a platter, garnished with the Parmesan.