1 bunch asparagus
40 g Parmesan cheese shavings
Extra-virgin olive oil to taste
Salt to taste
Wash the asparagus and slice them using a potato peeler to obtain a thin carpaccio.
Place them in iced water and leave them to rest for a couple of hours. In this way the asparagus will curl.
After a couple of hours, drain and dry. Now season with salt and a drizzle of oil.
Shave the Parmesan with a sharp knife or a potato peeler.
Arrange the asparagus carpaccio on the plates, add the Parmesan shavings and garnish with the red onion sauce.