- 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.