Ingredients
Scale
- 1 pound asparagus
- 1/4 cup sliced almonds, toasted
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- 2 teaspoons lemon juice
- 1/4 teaspoon kosher salt
Instructions
- Place the asparagus flat on a cutting board. Using a vegetable peeler, shave each stalk into thin ribbons, stopping about 1 inch from the woody bottom end.
- Add the asparagus ribbons to a bowl and top with the toasted almonds and Parmesan cheese.
- In a small bowl, whisk together the olive oil, lemon juice, and salt.
- Drizzle the dressing over the asparagus and gently toss until everything is evenly coated.
- Serve immediately.
Notes
- Choose fresh asparagus: Look for firm stalks with bright green color and tightly closed tips.
- Avoid the woody ends: Stop shaving about 1 inch from the bottom of each stalk to avoid the fibrous section.
- Keep the crunch: Add the almonds just before serving so they retain their texture.
- Make it nut-free: Swap the almonds for toasted pumpkin or sunflower seeds.
