Asparagus season is often a short window, and because of it, we tend to load up on it every week.  After the first couple weeks, simple blanched asparagus just seems repetitive and something else is needed to mix it up. Mom found this recipe (credit where credit is due…it is Martha’s) and we tried it out last night.  As long as you have good strong stalks, this is a great way to mix up your asparagus consumption.

Using thicker, stronger stalks (make sure they are not soggy), snap off the woody ends and trim off the leaflets that run along the stem.  Then using a peeler (or we used a cuisinart), shave them asparagus lengthwise into thin strips.  Toss with a lemon juice and olive oil, salt and pepper. (I used a 2-1 ratio of oil to lemon – wisked with a fork until a little frothy.) Top with shaved Parmesan or Reggiano.