Raw Asparagus, Herb, And Pistachio Salad

1. 1

   In a small bowl, whisk together the salt, pepper, lemon zest and juice, and shallot. Stream in the oil, whisking constantly, until it is fully incorporated. Taste and add more salt and pepper as needed.

2. 2

   Lay the asparagus flat on a large cutting board and slice them thinly on the diagonal, working with a few stalks at a time.

3. 3

   Transfer the sliced asparagus to a large serving bowl, add the parsley, tarragon, and pistachios, and pour the lemon vinaigrette over top. Toss well and top with the shaved Parmesan right before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.