|Great when served alone, or w/ a rich, unctuous protein like pork belly or sea urchin.|
2 cups asparagus thinly sliced on the bias
1/4 cup grated Parmesan cheese
1-2 TBD of cold water
EVOO, just a drizzle
lemon juice, just a bit
salt & pepper to taste
- combine cheese and 1 TBS of cold water in a mixing bowl. add more water, a little a time, to create a cheesy paste. it should spread like mustard.
- add a drizzle of EVOO and lemon juice to smooth out the cheese mixture.
- add asparagus and toss to combine. season w/ salt & pepper.
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