Asparagus salad with shallot vinaigrette
2 shallots, thinly sliced
1/4 cup red wine vinegar
Salt and pepper, to taste
1/4 cup olive oil
30 spears fresh asparagus
1/4 pound piece Parmesan cheese, chilled
1. In a medium bowl, combine the shallots and vinegar; set aside for 30 to 60 minutes. Stir in salt and pepper. Whisk in the olive oil.
2. Snap off and discard the woody bottoms of the asparagus stalks. Cut the spears on an extreme diagonal into 1/2-inch thick pieces.
3. In a large bowl, toss the asparagus with the shallot dressing. Arrange on a platter. With a vegetable peeler, shave off paper-thin slices of Parmesan to garnish the dish.