Raw Asparagus, Mushroom and Parsley Salad With Nuts and Parmesan

1. 1

   In a large bowl, combine a hefty pinch of salt, some black pepper and the lemon juice.

2. 2

   Whisk until the salt is dissolved, then add the oil in a stream, whisking.

3. 3

   Set aside.

4. 4

   Lay the asparagus flat on a cutting board and slice a few stalks at a time very thin on a diagonal to create thin oblong slices.

5. 5

   Add to the salad bowl along with the parsley, mushrooms and nuts.

6. 6

   Toss well to coat with the dressing.

7. 7

   Divide the salad among salad plates and top each portion with some of the Parmigiano-Reggiano cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.