Shaved Warm Asparagus Aglio ed olio
A super simple salad made with fresh asparagus perfect for spring or summer.
1/4 cup extra virgin olive oil
2 garlic cloves, minced
salt and ground black pepper to taste
2 pounds thick asparagus
2 ounces thinly shaved Parmesan
Remove woody ends from asparagus. Use a vegetable peeler to shave asparagus into thin strips or “ribbons.” Add asparagus ribbons to a large pot of boiling water for about 30 seconds (blanched). Cool rapidly in large bowl with ice and water (ice bath). Hit olive oil in pan add garlic till slightly browned. Add asparagus and toss well. Salt & pepper to taste. Serve with thinly shaved Parmesan.