Tangy Parmesan Asparagus Curls

This may be an Angela specific problem, but sometimes I find myself in a side dish rut.

Side dishes more than any other element of a meal seems to be the thing I always get hung up on. Once I get stuck on new ideas, I just break down and do the usual. Most of the time that is Brussels sprouts. I’m sure this won’t come as a shock to you because by now I’m sure you have realized I do things for weird reasons, but I always go with the sprouts because to me they feel just a little bit fancier than the other go to options.

So whenever I stumble upon a tasty side dish that is a little outside of the box, I get really excited.

Well this guy got me all giddy. This is simple, bold and bright.

You will need…

2 bunches asparagus (try and find some thicker ones)

1 lemon, juiced

1 cup good parmesan cheese, grated

1 tablespoon olive oil

2 tablespoons hot water

Salt and pepper to taste

Start by using a vegetable peeler to peel the asparagus into long, thin slivers.

Then in a small bowl or mason jar, combine the water, olive oil and water. Whisk together and then combine with the parmesan and season with salt and pepper.

Drizzle the dressing over the asparagus, toss and serve.

Love and Beer Floats

Angela  

Tangy Parmesan Asparagus Curls

2 bunches asparagus (try and find some thicker ones)

1 lemon, juiced

1 cup good parmesan cheese, grated

1 tablespoon olive oil

2 tablespoons hot water

Salt and pepper to taste

Start by using a vegetable peeler to peel the asparagus into long, thin slivers.

Then in a small bowl or mason jar, combine the water, olive oil and water. Whisk together and then combine with the parmesan and season with salt and pepper.

Drizzle the dressing over the asparagus, toss and serve.