Tender asparagus ribbons, lemon zest, and Parmesan combine for a zesty, refreshing spring dining experience.
# 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 - 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)
# How To Make It:
01 - Using a vegetable peeler, shave the asparagus stalks lengthwise into thin ribbons. Discard any tough ends.
02 - Place the shaved asparagus and arugula or baby spinach, if using, in a large salad bowl.
03 - In a small bowl, whisk together olive oil, lemon zest, lemon juice, honey or maple syrup, sea salt, and black pepper until fully combined.
04 - Pour the dressing over the asparagus mixture. Toss gently to coat the vegetables evenly.
05 - Arrange salad on a serving platter. Top with shaved Parmesan cheese and sprinkle with toasted pine nuts if desired.
06 - Serve at once for maximum freshness and flavor.
