The Chef
ALAIN DUCASSE of Essex House

Servings
Serves six.

Ingredients
36 green asparagus
1/4 cup coarse salt
Coarse sea salt and coarse-ground black pepper
1 shallot, minced
3 tablespoons aged red-wine vinegar
3/4 cup extra-virgin olive oil
11/2-ounce block Parmesan

Cooking Instructions
Peel the asparagus. Divide into 3 equal bundles and tie with string. Bring a large pot of water to the boil. Add the coarse salt. Place the asparagus bundles in the boiling water, and cook for about 5 minutes, depending on thickness -- the asparagus should remain firm. Drain the spears in a colander, and immediately run them under very cold water to stop the cooking. Drain and place on a cloth.

Prepare the vinaigrette in a salad bowl starting with a pinch of salt and pepper. Add the shallot and wine vinegar to the bowl, then stir in the oil until combined. Shave the Parmesan, using a mandoline or a potato peeler, and season.

Reheat the asparagus for a few seconds in boiling water. Strain and place on a kitchen towel. Divide the asparagus among 6 plates, drizzle with the vinaigrette. Sprinkle with the Parmesan shavings and a little coarse-ground black pepper and coarse sea salt.

Best With