Fresh Asparagus Ribbon Salad

1. 1

   Lay asparagus flat on a surface, and using the tough end as a handle, shave off thin ribbons using a vegetable peeler. Throw away the tough ends that remain.

2. 2

   Place the asparagus onto a platter and squeeze lemon juice and drizzle olive oil to taste. Sprinkle with salt and pepper, and toss on a few toasted pine nuts.

3. 3

   Shave parmesan onto the salad and serve immediately. (I do this ahead so it is ready to go when the lemon and olive oil step is done)

4. 4

   Note: For best results do not add the lemon and olive oil until the very last second or the asparagus will start to soften and wilt - although still delicious!

5. 5

   Optional: A small clove of fresh minced garlic steeped in the olive oil prior to using is a nice fragrant addition to this salad for the garlic lovers in the house!

* Per serving · 4 servings · Values may vary.

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