This may become your favourite way to eat asparagus. Simply dressed with lemon juice and oil, and perfect for a weeknight as it comes together in a flash. Feel free to add a poached egg and chunky croutons to make it a meal.
| 12 | thin asparagus spears, cleaned and trimmed |
| squeeze fresh lemon juice (or orange if you don’t have lemon) | |
| a long drizzle extra-virgin olive oil (about ¼ c) | |
| sea or kosher salt and freshly-cracked black pepper | |
| 3-4 | radishes sliced thin |
| shaved or grated Parmigiano or goat cheese |
Make the vinaigrette. Squeeze lemon juice into a mixing bowl, add oil, salt and pepper and whisk to emulsify. Taste, it may need more oil or more juice but it should be citrusy. Use a vegetable peeler to shave the spears into long strips. Toss shavings and apsaragus tips in the dressing. Add radishes and turn on to two plates. Grate Parmigiano over or add a dollop of soft goat cheese.
Serves 2.