Raw Shaved Asparagus With Lemon Dressing

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   Preheat oven to 350. Toast hazelnuts on a baking sheet for 8 minutes; (1) cool and then crush in a towel using a rolling pin. (2) Wash and snap the asparagus spears at their base. (3) Upend a small bowl, lay a spear along the flat bottom, and, using a vegetable peeler, shave long, thin slices. Mix the lemon juice with the olive oil, and add salt and pepper. Toss the dressing with the hazelnuts and asparagus. Serve on a platter decorated with the Parmesan

* Per serving · 4 servings · Values may vary.

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