1tablespoonwhite balsamic vinegar,or champagne vinegar, or other white vinegar of your choice
Sea saltto taste
Fresh ground black pepper to taste
1poundfresh asparagus spears,washed and tough ends removed
4-5tablespoonsgood quality olive oil
1/2cupgrated Parmesan-Reggiano cheese
Combine the lemon zest, lemon juice, vinegar, sat and pepper in a small bowl. Whisk the lemon juice mixture while drizzling in the olive oil. Set aside. Using a vegetable peeler, thinly slice the asparagus lengthwise into strips. Place the strips and tops in a large bowl. I found it easiest to lay the asparagus spears in the edge of the cutting board while shaving.
Toss the asparagus with the vinaigrette and half the grated cheese. Check the salad and add more salt if needed. Adequate salt makes a big difference in the taste. Serve topped with the remaining cheese.