Italian Asparagus Salad

Kosher salt

1 pound fresh, thin asparagus

Juice from 1 lemon

2 tablespoons extra-virgin olive oil

1 tablespoon whole-grain or Dijon-style mustard

1-2 ounces Parmigiano-Reggiano cheese, shaved with a vegetable peeler

½ medium red onion, thinly sliced, for garnish

Bring a large pot of water to a boil over high heat. Add a generous pinch of salt.

Meanwhile, use a sharp knife to trim and discard any tough asparagus ends.

Carefully put the asparagus in the boiling water, or place the asparagus in a strainer designed to hold asparagus or pasta and lower that into the water; cook for about 3 minutes, or just until the vegetable is bright green and tender but not soft. Drain and transfer the asparagus to a platter.

Whisk together the lemon juice, oil, mustard and a pinch of salt in a liquid measuring cup, until well blended, to form a vinaigrette.

Spoon the vinaigrette over the asparagus and toss gently to coat. Top with the shavings of cheese (to taste) and the slices of onion. Serve at room temperature.

Serves four to six.

Cook's notes: To lessen the bite of raw onion, soak the slices in a bowl of cold water for 10 minutes, then drain and pat dry before adding to the salad.

Nutrition values per serving (based on 6): 80 calories, 3 g protein, 4 g carbohydrates, 6 g fat (2 g saturated), 0 cholesterol, 120 mg sodium, 2 g dietary fiber, 2 g sugar.

"National Geographic Kids Cookbook: A Year-Round Fun Food Adventure" by Baron Seaver (2014)