Asparagus ribbons, lemon zest, and Parmesan unite for a bright, fresh Mediterranean salad.
# What you'll need:
→ Vegetables
01 - 1 lb 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)
# Method:
01 - Hold each asparagus spear firmly and run a vegetable peeler lengthwise along the stalk to create thin ribbons. Remove and discard the tough base.
02 - Transfer shaved asparagus and arugula or baby spinach to a large mixing bowl.
03 - In a separate small bowl, whisk together olive oil, lemon zest, lemon juice, honey or maple syrup, sea salt, and ground black pepper until the mixture becomes emulsified.
04 - Drizzle dressing over the asparagus and greens. Carefully toss with salad tongs to achieve an even coating throughout.
05 - Arrange the salad mixture onto a serving platter. Top generously with shaved Parmesan cheese and sprinkle toasted pine nuts over the dish if desired.
06 - Present the salad immediately to preserve texture and freshness.
