Shaved Asparagus Salad with Lemon Dressing

Ingredients

Dressing

Asparagus has such a fresh, clean flavor especially when it is paired with lemon.

I found this recipe on Platings & Pairings. This recipe only uses the stems, use the tips for another recipe, I like to lightly saute them and then throw the tips into a pan with fresh pasta and cherry tomatoes, garlic and Olive Oil.

1. Toast the Pistachios in a dry pan for about 5 minutes, just until you start to smell them toasting. Keep shaking the pan so they don’t burn.
2. Zest the Lemon and juice it, add the juice to the Vinegar and grate the Shallot into it season with Salt & Pepper and 1/2 of the Zest.
3. Snap the woody ends off the Asparagus and place them on a flat surface , I like to put mine on the edge of the countertop and make ribbons by pressing down firmly with a vegetable peeler.
4. Toss with most of the dressing, don’t drown it, though.
5. I used Feta cheese mixed with a little Goat Cheese, use whatever you want. The original recipe called for Fresh Ricotta.
6. Sprinkle the Pistachios and remaining Lemon Zest on top and serve.