INGREDIENTS

• ¼ cup olive oil
• ½ lemon, zested and juiced
• 1 tablespoon apple cider vinegar
• 1 teaspoon honey or maple syrup
• 1 glove garlic, grated
• Salt and pepper, to taste
• 1 pound asparagus, trimmed
• 3 oz baby arugula
• 1 avocado, pitted and chopped
• ¼ cup shaved parmesan
• 1/3 cup shelled pistachios

INSTRUCTIONS

1. In a jar, combine olive oil, lemon zest, lemon juice, apple cider vinegar, honey, grated garlic and salt and pepper. Shake until emulsified and set aside.
2. Use a vegetable peeler to shave the asparagus, starting at the bottom end and moving towards the spear.
3. Combine shaved asparagus with arugula in a large serving bowl and toss to combine.
4. Drizzle a bit of dressing on top and toss to combine.
5. Serve topped with avocado, parmesan, and pistachios.
6. Season with a bit more freshly ground black pepper and any remaining dressing on the side to drizzle as desired.
    

SERVES: 4