¾ pound asparagus, trimmed of woody ends

1 tablespoon freshly squeezed lemon juice

½ teaspoon

Dijon mustard

1 small shallot, minced

¼ teaspoon grated lemon zest

3 tablespoons extra virgin olive oil

Kosher salt

Freshly ground black pepper

 

Using a vegetable peeler, shave the asparagus into paper-thin slices. Whisk together the lemon juice, mustard, shallot, lemon zest, and oil in a small bowl. Toss together the asparagus and dressing in a large bowl and season to taste with salt and pepper. Transfer to a serving bowl and serve immediately.

 

Serves 4 as a side dish. Select only thick asparagus spears for this recipe. The easiest way to shave them into paper-thin slices with a vegetable peeler is to start at the stem end.