Ingredients
- 2 pounds large asparagus
- 1 cup coarsely grated Parmigiano-Reggiano cheese (3 ounces)
- Salami Slice
- Black Olives
- Pimentos
- 3 tablespoons fresh lemon juice
- 2 tablespoons warm water
- 1/4 cup extra-virgin olive oil
- Kosher salt and freshly ground pepper
How
to make this recipe
- Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl.
- In a small bowl, add the salami, olives, and pimentos. Mix the Parmigiano-Reggiano with the lemon juice, water and olive oil. Add to the asparagus and toss to coat. Season the salad with salt and pepper and serve at once.
No comments:
Post a Comment