- 2 shallots, diced fine
- 2 tablespoons Champagne vinegar
- 2 tablespoons lemon juice
- Salt
- 1/3 cup extra virgin olive oil
- 12 large asparagus spears
- Pepper
- Wedge of Parmigiano-Reggiano cheese, for shaving
- To make the vinaigrette, macerate the shallots for 15 minutes in the vinegar, lemon juice, and a little salt. Whisk in the olive oil.
- Snap off the tough bottom ends of the asparagus spears. With a Japanese mandolin, very carefully shave each asparagus spear into long, paper-thin ribbons. Put the shaved asparagus in a salad bowl; season with salt and pepper, and dress lightly with the vinaigrette.
- Divide the salad among 4 plates. With a sharp vegetable peeler or paring knife, shave large curls of Parmesan over each serving.
- Variation: Alongside this one, serve another asparagus salad of cooked white asparagus dressed in mustard vinaigrette (with or without black truffle).