A farmers market-inspired dish


1 bunch large asparagus 2 tablespoons white balsamic vinegar 1 tablespoon grated manchego cheese (plus more for garnish) ¼cup extra virgin olive oil


Use a vegetable peeler to shave each asparagus spear into long strips; set aside. To make vinaigrette: Mix vinegar and manchego; whisk in olive oil; add salt and pepper to taste. Combine asparagus and vinaigrette in large bowl and toss. Top each serving with shaved manchego and freshly ground pepper.

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