12 large asparagus spears (about 1 pound), trimmed and peeled
1/4 Cup finely grated Parmesan cheese, plus an additional piece for shaving
1 Tbsp fresh lemon juice or Sicilian Lemon Balsamic Vinegar
1/4 Cup extra-virgin olive oil (try the Eureka Lemon Olive Oil!)
Kosher Salt and Freshly Ground Black Pepper
Working with 1 asparagus spear at a time, use a vegetable peeler to shave spears into long, thin strips. Transfer to a medium bowl (the tips will snap off as spears get thinner; add to bowl).
Combine grated Parmesan and vinegar/lemon juice or lemon balsamic in a small bowl and slowly whisk in olive oil until well blended. Season vinaigrette generously with salt and pepper.
Drizzle vinaigrette over shaved asparagus and toss to coat. Divide asparagus salad among plates. Use peeler to shave more fresh Parmesan over salad.