Asparagus with balsamic vinegar and shaved Parmesan
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Simple things are often the hardest because there is no room for error, and that’s the case here. Your asparagus should ideally be very fresh, which is why local, seasonal asparagus is essential for this asparagus starter from Bryan Webb. If you are preparing this dish for a vegetarian, replace the Parmesan with a different hard cheese that is free of animal rennet.
Method
1
Have ready a pot of well-salted boiling water and warm four serving plates. Trim the asparagus and peel if desired
- 32 asparagus spears
- 2 shallots
3
Boil the asparagus for 2—3 minutes, then use a pair of tongs to remove the spears to a tray so you can arrange them in a line
4
Place the asparagus on the serving plates and spoon over some of the dressing. Use a potato peeler to cut several thin strips of Parmesan and throw them over each plate. Serve at once
- 200g of Parmesan
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Asparagus with balsamic vinegar and shaved Parmesan
