- 2 oz. grated parmesan
- 1/3 cup of walnuts
- 1 lb. asparagus
- 1/4 lb. mushrooms
- 1 tbsp. Chives minced
- 2 tbsps. olive oil
- 1 tbsp. lemon juice
Preheat oven 400 degrees.
Line baking sheet with parchment paper and place parmesan cheese in mounds of approximately a tablespoon on the parchment paper, pressing to flatten. Bake until cheese is lightly browned and melted. Approximately 8 minutes. Pull baking sheet from oven and let cool.
Toast walnuts in the oven for approximately 5 minutes.
Peel asparagus in the same way you would a carrot, peeling with a vegetable peeler, and placing the peelings in a bowl. Shave the asparagus stalks until you can shave them no more.
Remove stems from mushrooms and slice thinly.
Mix asparagus peelings, mushrooms and walnuts in a large bowl, making sure they are evenly distributed.
Mix olive oil, lemon juice, half teaspoon of salt, and chives in a smaller bowl and whisk until well mixed. Toss asparagus mixture with the vinaigrette until the vegetables are completely coated. Season to taste with salt.
Place salad on plates and garnish with cracked parmesan crisps.