Smashed Asparagus Salad

Method

1. 1

   Combine 1 bunch asparagus, trimmed, cut into 3" pieces, 2 lemons, 1 juiced, 1 sliced, 1 medium shallot, finely chopped, and 3 Tbsp. extra-virgin olive oil in a large resealable plastic bag. Add shaved Parmesan as desired; season with kosher salt and freshly ground pepper. Close bag, then, using a rolling pin, gently pound asparagus until some pieces are broken up and some remain intact (don’t go too crazy). Chill at least 1 hour and up to 12 hours.

2. 2

   When ready to serve, taste asparagus salad and season with more salt and pepper if needed. Transfer to a large shallow bowl and top with more shaved Parmesan if desired.

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