• 2 TB walnuts (or slivered almonds), toasted*
  • 1 pound asparagus, rinsed
  • 1 lemon, halved (juice)
  • 1 TB olive oil
  • ½ tsp Coarse salt
  • Freshly ground black pepper
  • 1 ounces Parmesan cheese


Lay a single stalk on its side on a cutting board. Holding onto the tough end, use a vegetable peeler (a Y-shaped peeler is easiest, but I’ve used a standard one successfully) to shave off thin asparagus ribbons from stalk to tip, peeling away from the tough end in your hand. [Updated] Discard the tough ends once you’re done peeling. Gently pile your ribbons on a medium-sized serving platter. Squeeze some lemon juice over the asparagus, drizzle it with a bit of olive oil and sprinkle it with salt and pepper. Toss gently and then use your peeler to shave curls of Parmesan right off the block, over the asparagus. Sprinkle with some toasted nuts. Repeat with remaining asparagus, a third of the remaining bundle at a time. Eat immediately.
* Toast in a single layer on a baking sheet at 350 for 5 to 10 minutes. It’s really important that you stay close and toss them frequently because they will burn quickly.

Makes 4 servings
Serving Size: ½ – ¾ cup


Calories 110
Fat 8g
Saturated Fat 2g
Cholesterol 4.8mg
Sodium 256mg
Potassium 347mg
Carbohydrate 7g
Fiber 2.7g
Sugar 0.4g
Protein 5.7g

Adapted from: