Asparagus Salad With Walnuts

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   Lay out the asparagus on a cutting board and cut about a 1/2 inch off from the bottom and throw that away. Cut the tips off of each spear and place them in a medium size bowl. Then with a vegetable peeler make thin ribbons with the asparagus stalks and place ribbons into the bowl. Then squeeze the juice from the lemon into the bowl along with the olive oil. Pour in the walnuts and sprinkle with sea salt and pepper. Mix everything up and taste to see if it needs more salt. When plating shave parmesan on top.

* Per serving · 4 servings · Values may vary.

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