Tender asparagus ribbons, bright lemon, and nutty Parmesan combine for a refreshing springtime appetizer or side.
# What You 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 - 1 lemon, zested and juiced
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)
# Directions:
01 - Using a vegetable peeler, shave asparagus stalks lengthwise into thin ribbons. Discard tough ends.
02 - Place shaved asparagus and arugula or spinach in 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 dressing over the vegetable mixture. Toss gently to combine and ensure even coating.
05 - Arrange salad mixture on a serving platter. Top with shaved Parmesan cheese and sprinkle with toasted pine nuts if desired.
06 - Serve promptly to preserve freshness and texture.
