In the spring when asparagus is in season I can’t get enough of it and I always prefer to prepare it simply with just a few ingredients to enhance it. Most often I will season it with only salt and pepper and throw it over a charcoal grill until al dente then finish it with a high quality extra virgin olive oil and maybe a little pangratto (olive oil fried breadcrumbs) or a fried egg if we want to have a little more fun. In this case however the asparagus is not cooked at all, but rather shaved thin with a vegetable peeler and dressed with a bright lemon vinaigrette and a sharp Pecorino Romano cheese.
This is one of those dishes where, when you find a perfect in-season vegetable, you don’t need to put forth a whole lot more effort in order to conjure up something delicious. I love this one as a side to something off the grill or sometimes even as a midday snack as it is so easy to throw together. Feel free to substitute Parmigiano Reggiano for the Pecorino or even simply a squeeze of lemon and a drizzle of extra virgin olive oil in exchange of going the full vinaigrette route.