Tender asparagus ribbons, lemon, and shaved Parmesan create a light spring dish bursting with flavor.
# What You'll Need:
→ Vegetables
01 - 1 pound fresh asparagus, ends trimmed
02 - 2 cups arugula or baby spinach, optional
→ Dressing
03 - 3 tablespoons extra-virgin olive oil
04 - Zest and juice of 1 lemon
05 - 1 teaspoon honey or maple syrup
06 - 1/2 teaspoon sea salt
07 - 1/4 teaspoon freshly ground black pepper
→ Cheese & Garnish
08 - 1/2 cup shaved Parmesan cheese
09 - 2 tablespoons toasted pine nuts, optional
# How to Make It:
01 - Using a vegetable peeler, shave asparagus stalks lengthwise into thin ribbons. Remove and discard tough ends.
02 - Place shaved asparagus and arugula or baby spinach into a large salad bowl.
03 - In a small mixing bowl, whisk together olive oil, lemon zest, lemon juice, honey or maple syrup, sea salt, and black pepper until fully emulsified.
04 - Pour the dressing over the asparagus and greens. Toss gently to coat all ingredients evenly.
05 - Arrange salad on a serving platter. Top with shaved Parmesan cheese and sprinkle toasted pine nuts, if desired.
06 - Serve immediately to preserve texture and flavor.
