Makes: 4 servings
- 1/4 cup EVOO
- 1 tablespoon balsamic vinegar
- 1 1/2 teaspoons dijon
- 1 bunch asparagus
- 1/2 head radicchio, cored and sliced into 1/2-inch strips
- 1/3 cup shredded parmesan
- In medium bowl, whisk EVOO, vinegar and dijon. Cut off asparagus tips. Using vegetable peeler, shave stalks into ribbons. Place in bowl with asparagus tips, radicchio and cheese; toss with dressing.