From the Los Angles Times
- 2 ounces Parmesan, grated
- ⅓ cup walnut halves
- 1 lb. medium asparagus
- ¼ lb white mushrooms
- 1 tablespoon minced chives
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Preheat oven to 400⁰
- Line a baking sheet with a silicon sheet or parchment paper. Spoon the grated Parmesan in 1 – tablespoon mounds on the sheet and press lightly to flatten. Bake until the cheese is melted and browned, about 7 to 8 minutes. Remove from oven and cool.
- Once Parmesan crisps are done, place the walnuts on the baking sheet and bake until toasted and fragrant, about 5 minutes. Remove from oven and cool.
- To shave the asparagus lay a stalk flat on the cutting board, holding it at the base. Starting at about where the pale base turns green, use a vegetable peeler to shave the stalk in long, even strips all the way through the tip. About half way through the stalk turn over and peel the other side. When you reach the point that the peeler will no longer shave the spear, rest the spear on top of the flat handle of a wooden spoon to elevate it and take the last two or three strips.
- Remove stems from mushrooms and using a very sharp knife slice thin.
- Combine asparagus shavings, mushroom slices and walnuts in a large mixing bowl, and toss gently.
- Place the minced chives in the bottom of a small bowl and cover with olive oil. Add lemon juice and ½ teaspoon salt, and whisk until smooth. Pour all but a teaspoon or so of this dressing over the asparagus mixture and toss gently with your hands to lightly coat.
- Add the rest of the vinaigrette, a little at a time, as necessary. Season with salt to taste.
- Arrange the salad on a platter, and crack the Parmesan crisps over the top in large pieces.
- Serve immediately.