Asparagus & Absinthe Vinaigrette

Race City Sauce Work French Absinthe & Herb Vinaigrette
12 large asparagus spears (about 1 pound), trimmed and peeled
1/4 cup finely grated pecorino or parmesan plus a piece for shaving
1/4 cup crushed hazelnuts
sea salt and freshly ground black pepper


1. Use a vegetable peeler to shave asparagus spears into long, thin shavings.
2. Toss with grated parmesan, hazelnuts, absinthe vinaigrette, salt and pepper.
3. Serve. Use peeler to shave more parmesan over salad.