Confession: I’ve been OBSESSED with asparagus this Spring.  Just recently I had gone two weeks straight having had the vegetable in some fashion everyday: on focaccia, sauteed with green beans and soy sauce, roasted with a runny egg on top.  I simply could. not. get. enough.

One way I had not tried however, was shaved into beautiful ribbons of green and white.  I guess I had been leery of how they might taste raw but I knew I had to at least give it a try.  I searched the produce aisle for something else to accompany the asparagus in case I really didn’t take to their raw flavor.  I looked towards the waxy new potatoes thinking that their creamy texture might go nicely with the crisp ribbons.  I ended up picking up a bag of very patriotic “red white and blue potatoes” – how could I not!?  Turns out these “American” potatoes paired quite well with the fresh asparagus and a simple parm vinaigrette.

What you’ll need:
1 lb. fresh asparagus
1 lb. new or fingerling potatoes

For the Parmesan vinaigrette:
1/4 cup grated Parmesan
1 small clove of garlic
1/2 shallot
Juice from 1/2 lemon
dash red wine vinegar
1/4 cup olive oil
S&P

Put the potatoes in a pot and just cover with cold water.  Bring up to a boil.  Once the water has come up to a boil check to see if the potatoes are done by inserting a fork or cake tester.  If the potato falls off the fork with ease, they’re done.  Drain and set aside.

Wash and trim the tough bottoms off the asparagus.  Hold the top buds while gently peeling thin ribbons off the spears.  Set aside in a bowl.  Once you reach the last strip, trim off the top and add to the bowl of asparagus ribbons.  Cut the warm potatoes in half and add to the bowl of asparagus.  Season with salt.
For the vinaigrette:
Blend all ingredients in a food processor or blender.  Dress the vegetables and top with more shaved Parmesan cheese.My love affair with asparagus goes on.  Such an easy (and delicious) preparation! I know you will love it too.