| 700 g | green asparagus |
| 60 g | honey |
| 25 g | Parmesan cheese |
| 1 | lemon |
| 3 tbsp | olive oil |
| 5 g | thyme (for garnish) |
| salt | |
| pepper |
Grate the Parmesan cheese using a fine grater. Zest half the lemon, then juice the whole lemon. To make the dressing, whisk together olive oil, honey, lemon juice, zest, and Parmesan cheese in a large bowl. Season well with salt and pepper.
Remove tough asparagus ends. Use a peeler to finely shave asparagus lengthwise into the large bowl with the dressing, taking care to keep the head of the spear intact. To do so, flip the asparagus over once you get close to the head and start shaving from the other side. The head should then remain attached to the final shaving.
Toss the asparagus and the dressing together. Let sit approx. 5 min before serving. Serve salad, use a peeler to shave wide strips of freshly-shaved Parmesan on top and garnish with fresh thyme leaves. Enjoy!
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