It was unseasonably hot in Buffalo today, mid-eighties and muggy. I am certainly not complaining, I love it. However, the last thing I wanted to do was come home and cook, it was far too hot for that. So, I took out a bunch of the beautiful asparagus that we grabbed on Saturday at the farmer’s market and made this delightful raw Spring salad. I served it with a piece of gluten-free focaccia and it perfectly complimented this bright and beautiful, sunny Spring day.

Shaved Asparagus and Parmesan Salad
serves 2

1 lemon
2 tablespoons of olive oil
1 teaspoon of kosher salt
freshly ground black pepper
1/4 cup walnuts
1 pound bunch of asparagus spears, trimmed
1 bunch fresh chives, snipped
wedge of Parmigiano-Regiano cheese, for shaving

In a small bowl whisk together the juice from one lemon, olive oil, salt and pepper. Whisk until combined. Set aside, whisk together again just before serving. In a dry pan over medium-high heat, toast the walnuts until they are lightly browned, set aside to cool. Using a mandoline, set over a cutting board, shave the asparagus lengthwise. Add the dressing to the asparagus on a large platter, let sit 5 minutes. Just before serving, top the salad with the toasted walnuts, chives, shavings of the Parmigiano-Reggiano and freshly ground black pepper. Enjoy.