I didn't know people ate asparagus raw, but this was so good. If you tossed it with pasta and some halved cherry tomatoes, it would be a great, light summer entree.
by Jolynn Shull
2 lbs. asparagus, shaved with vegetable peeler (or sliced thinly lengthwise with a knife)
1 cup parmesan, freshly shredded
2 tbsp. water
3 tbsp. lemon juice
1/4 cup olive oil
Salt and pepper to taste
Mix parmesan, water, lemon juice, and olive oil in a bowl until well combined. Toss with asparagus, and add salt and pepper to taste.