Asparagus Salad Two Ways

• 1 1/2 to 2 pounds asparagus, not too skinny (fat is fine)
• 2 tablespoons olive oil, or to taste
• Lemon juice to taste
• Salt and pepper to taste
• Freshly shaved Parmesan to taste
• 1 tablespoon sesame seeds
• 2 tablespoons soy sauce, or to taste
• 1 teaspoon sesame oil
• 2 teaspoons rice vinegar, or to taste

1. Break or cut off the woody bottoms from the asparagus spears; discard.
2. Break or cut off the flower ends and set aside.
3. Use a vegetable peeler to remove the dark green outer skin of each spear; you should get three or four ribbons from each one.
4. Cut the spears on a mandoline or with a knife; each slice should be about 1/8-inch thick.
5. Assemble ribbons and sliced spears as you like and top with either dressing.
6. For an Italian-style salad, drizzle oil over asparagus, then sprinkle it with lemon juice.
7. Season with salt and pepper, then top with Parmesan.
8. For a Japanese-style salad, toast the sesame seeds in a small dry skillet, shaking occasionally until they color and begin to pop; remove from heat before they burn.
9. Combine the seeds with remaining ingredients and salt and pepper; taste and adjust as necessary.
10. Spoon over the asparagus.

skinny, olive oil, lemon juice, salt, freshly shaved parmesan, sesame seeds, soy sauce, sesame oil, rice vinegar

Taken from cooking.nytimes.com/recipes/12597 (may not work)