# Components:
→ 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)
# Directions:
01 - Using a vegetable peeler, shave the asparagus stalks lengthwise into thin ribbons. Remove and discard tough ends.
02 - Place shaved asparagus and arugula or baby spinach, if using, in a large mixing bowl.
03 - Whisk together olive oil, lemon zest, lemon juice, honey or maple syrup, sea salt, and freshly ground black pepper in a small bowl until emulsified.
04 - Pour the dressing over the asparagus mixture. Toss gently using salad tongs to evenly coat.
05 - Arrange salad on a serving platter. Top with shaved Parmesan cheese and sprinkle toasted pine nuts if desired. Serve immediately for optimal freshness.
