Ingredients
- 500 g purple passion viola asparagus, trimmed
- juice of 1 large organic lemon
- 1 teaspoon grainy Dijon mustard
- 4 tablespoons extra-virgin olive oil
- 1 teaspoon grated lemon zest
- sea salt and freshly ground black pepper, to taste
- 2 tablespoons finely chopped fresh chives (or more)
- fresh grated parmesan, garnish
Instructions
- Using a vegetable peeler, shave the asparagus spears into long, thin shavings. Transfer to a medium bowl.
- Combine lemon juice, grainy mustard, olive oil, lemon zest in a small bowl. Whisk together until well blended. Season generously with salt and pepper.
- Drizzle dressing over shaved asparagus; add the chives and toss to coat. Divide among plates and garnish with parmesan. Enjoy!