This recipe comes from Mario Batali's latest book, and it is a great example of the beauty of simplicity. When you have excellent produce, you shouldn't mess with it too much. If you can find a way to eat it raw, all the better.
Mario includes this in the antipasti section of Molto Gusto, but I think it works great as a salad or a side dish, too. Try it out and see what you think. I'll bet you've never had anything quite like it.
Shaved Asparagus with Parmigiano-Reggiano
adapted from Mario Batali's Multo Gusto
1 bunch medium asparagus, tough ends snapped off
1/4 cup coarsely grated Parmigiano-Reggiano
juice of 1/2 lemon
1 tablespoon warm water
2 tablespoons extra virgin olive oil
coarse sea salt and coarsely ground black pepper
1. Using a vegetable peeler, shave the asparagus into long diagonal shavings. It doesn't have to be perfect, it just has to be thin.
2. Put the cheese in a large bowl and whisk in the lemon juice and warm water. Whisking constantly, drizzle in the oil slowly to create a loose emulsion. Add the asparagus and toss everything together. Season with salt and pepper to taste.