Asparagus ribbons blend with lemon, Parmesan, and pine nuts for a crisp, refreshing Mediterranean dish.
# What You'll Need:
→ Vegetables
01 - 1 lb fresh asparagus, ends trimmed
02 - 2 cups arugula or baby spinach, optional
→ Dressing
03 - 3 tbsp extra-virgin olive oil
04 - 1 lemon, zested and juiced
05 - 1 tsp honey or maple syrup
06 - 1/2 tsp sea salt
07 - 1/4 tsp freshly ground black pepper
→ Cheese & Garnish
08 - 1/2 cup shaved Parmesan cheese
09 - 2 tbsp toasted pine nuts, optional
# Direction Steps:
01 - Using a vegetable peeler, shave the asparagus stalks lengthwise into thin ribbons. Discard tough ends.
02 - Place shaved asparagus and arugula or baby spinach in a large salad bowl.
03 - In a small bowl, whisk olive oil, lemon zest, lemon juice, honey or maple syrup, sea salt, and black pepper until fully emulsified.
04 - Pour dressing over the asparagus mixture. Toss gently to combine and ensure all vegetables are evenly coated.
05 - Arrange salad on a serving platter. Top with shaved Parmesan and sprinkle with toasted pine nuts if desired.
06 - Serve immediately to optimize freshness and flavor.
