1/2 pound aspargus
1/2 bunch watercress
10-15 basil leaves
1/4 cup olive oil
1/8 cup grated parmesan cheese
juice from one lemon
1/4 cup shaved parmesan reggiano cheese
Trim the bottom of the asparagus by breaking the stalks at their natural breaking point. Using a vegetable peeler, shave off slivers of the raw asparagus. Tear off watercress leaves from the bunch. Tear basil leaves in half if they are too big for one bite.
In a mixing bowl, combine the lemon juice and the grated parmesan. Slowly pour in olive oil, whisking away, until the mixture becomes emulsified.
Assemble the salad: start with watercress leaves, then basil, then asparagus on top. Sprinkle the parmesan shavings over that (from the picture, you can see we actually used drunken goat cheese, not parmesan, and it was delicious as well…) Lightly dress the salad, sprinkle some finishing salt, serve, and enjoy!