Shaved Asparagus Salad with Arugula & Pistachios

Method:

• Prepare the ingredients

Preheat the oven to 350 degrees fahrenheit. Wash and dry the fresh produce. Zest the lemon; cut in half crosswise and squeeze the juice into a bowl. Snap off the woody stems from the asparagus stalks. Cut off the pointed tips and place in a bowl. Peel the shallot; trim the ends and roughly chop. Using a peeler, shave the parmesan into thin, paper-like pieces.

• Shave the asparagus

Using a peeler, shave the asparagus stalks into ribbons. Holding the base of the stalk with one hand, run the peeler up from about 1/2 inch from the bottom all the way through the spear. Continue, rotating the asparagus 90° each time you shave, until each stalk is shaved through, discarding the ends. Place shavings in a large bowl and top with half the lemon juice and a pinch of salt; toss to combine.

• Toast the nuts

Place the nuts on a sheet pan and toast in the oven for 5 to 7 minutes, or until light browned and fragrant. Remove from the oven and let cool. Once cool, roughly chop.

• Make the dressing

Meanwhile, add the diced shallot, mustard, honey, the remaining lemon juice, lemon zest, olive oil, and a big pinch of salt to a food processor. Pulse until smooth; taste then season with salt if desired.

• Toss and serve

To the bowl of shaved asparagus, add the arugula, parmesan shavings, roasted pistachios, and a drizzle of salad dressing; season with salt. Toss to combine; add more salad dressing if necessary. Serve immediately, as the arugula will get soggy if dressed for too long.