Shaved Asparagus Salad

• ½ pound asparagus
• 2 Tablespoons lemon juice
• 3 Tablespoons olive oil
• 2 teaspoons Dijon mustard
• Salt and pepper
• A hunk of Parmesan cheese for shaving

• Snap off the tough ends of the asparagus (can freeze and save for soup).
• Using a sharp vegetable peeler, shave the asparagus lengthwise into paper-thin ribbons
• In a small jar, shake together the lemon juice, olive oil, and Dijon mustard to make a dressing.
• Season to taste with salt and pepper
• Arrange shred on a serving platter
• With a vegetable peeler, shave thin curls of Parmesan over the salad. Accompany with an optional handful of toasted pine nuts or crisped prosciutto, or garnish the platter with arugula leaves.