We’re celebrating the spring equinox by eating (and drinking) clean. For us, that means popping the tops on good clean spumante and pairing it with this Shaved Asparagus & Parmesan Vinaigrette.
Just-harvested sweet asparagus is the go-to white wine pairing for spring. And since our favorite trick for pairings is serving wine and food from the same region, we’re filling our glasses with good clean spumante from Modena while mixing up a fresh vinaigrette made with parmesan from nearby Parma.
12 large asparagus spears (about 1 lb.), washed, trimmed and peeled
¼ cup finely grated Parmesan, plus a piece for shaving
1½ Tbsp. fresh lemon juice
Sea salt and freshly ground black pepper
Use a vegetable peeler to shave washed and uncooked asparagus spears into long, thin shavings. Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl). Combine grated Parmesan and lemon juice in a small bowl and slowly whisk in oil until well blended. Season vinaigrette generously with salt and pepper. Drizzle vinaigrette over shaved asparagus and toss to coat. Divide asparagus salad among 4 plates. Use peeler to shave more Parmesan over salad. Serve with good clean spumante.