Shaved Asparagus Salad with Citrus Vinaigrette

Ingredients
1 pound thick Asparagus ($2.63)
1 wedge Pecorino-romano cheese ($4.99/Wedge)
1/2 tsp. Grated lemon peel ($1.25)
2 Tbsp. Lemon juice
1/2 tsp. Grated orange peel ($1.00)
2 Tbsp. Orange juice
1 Tbsp. White Wine Vinegar
1/4 c. EVOO
Course salt and freshly ground black pepper
2 oz Walnuts or Pecans ($3.99/Bag)

Directions
Do not remove the tough ends from the asparagus spears. Hold the tough end of the spear on a cutting board and draw a vegetable peeler down to create thin ribbons. Place the ribbons in a bowl and throw away the tough ends.

Hold the wedge of cheese and draw the vegetable peeler down the side to create ribbons and add to the bowl. In a 2-cup glass measuring cup, whisk together lemon peel and juice, orange peel and juice and vinegar. Whisk in olive oil slowly.

Place asparagus on a platter or bowl, poor dressing over top and garnish with pecans and more cheese.