Chopped Asparagus Salad

• Kosher salt and freshly cracked black pepper
• 1 pound medium asparagus, trimmed
• 1 small shallot, chopped
• 1 to 2 tablespoons champagne vinegar
• 2 to 3 tablespoons garlic-infused extra-virgin olive oil
• 1/4 pound chunk Parmesan

1. Over moderately high heat, bring a large pot of salted water to a boil.
2. Add the asparagus and cook until tender, 4 to 5 minutes.
3. Using tongs, transfer the asparagus to a bowl of ice water.
4. Drain, pat dry and chop into 1/2-inch pieces.
5. In a medium bowl, toss together the asparagus, shallots and vinegar.
6. Drizzle the oil on top of the asparagus.
7. Using a vegetable peeler, shave the Parmesan to measure 1/3 cup.
8. Toss the cheese with the asparagus and season with salt and pepper.

kosher salt, shallot, champagne vinegar, garlic, parmesan

Taken from www.foodnetwork.com/recipes/claire-robinson/chopped-asparagus-salad-recipe.html (may not work)