Start by washing the asparagus well. I often give them a hearty rinse to remove any dirt. Snap off the woody ends—just hold the stalk and bend until it naturally breaks. This is where the tender part begins.

Using a sharp knife, thinly slice the asparagus at a diagonal. The angle lends a lovely look. The thinner the slice, the more tender and palatable they become.

You can chop the walnuts into small pieces. If you prefer a richer flavor, you can lightly toast them in a dry skillet over medium heat until they are fragrant. This usually takes about 3-5 minutes. Keep an eye on them, as they can burn quickly!

Use a box grater or a microplane to grate the Parmigiano Reggiano. Freshly grated cheese truly makes a difference—trust me on this one. The flavor is unparalleled compared to pre-grated varieties.

In a large bowl, combine the sliced asparagus, chopped walnuts, and grated Parmesan. Add salt and pepper, adjusting to your taste.

If you choose to use a dressing, drizzle it on now. I often opt for a simple mix of extra-virgin olive oil and a squeeze of fresh lemon juice. Toss everything gently to combine. Serve immediately or let it sit for a few minutes to allow the flavors to mingle.