It's peak asparagus season here in NYC, and when the vegetable is at its peak we like to eat it raw. This is a very simple salad, easy to put together and perfect for a warm spring day.
1 large bunch of asparagus
1 lemon, zest and juice
100 gr parm
A handful of parsley, picked
Using a peeler or micro plane shave the asparagus in ribbons. Shave the cheese. Combine cheese, aspargus, parsley, and season with lemon juice, zest, olive oil, and salt.