DRESSING:
¼ C OLIVE OIL
2 TBSP LEMON JUICE
1 TBSP CHAMPAGNE VINEGAR
1 TSP HONEY
1 CLOVE OF GARLIC, MINCED
SALT & PEPPER, TO TASTE
SALAD:
1 LB LARGE STALK ASPARAGUS
3 OZ micro greens or leafy greens
½ C Parmesan cheese
1/3 C chopped pistachios
salt & pepper to taste
Make the dressing by whisking together all ingredients, set aside.
trim the bottoms of your asparagus. Using a vegetable peeler, carefully create ribbons from the stalks.
mix together ribbons and micro greens in a bowl, tossing with dressing. garnish with parmesan, pistachios, salt, and pepper.
Asparagus Ribbon Salad
If you want to make your salads look more impressive, all you have to do is create asparagus ribbons. It’s that simple. Keep your base ingredients and dressing the same and get those stalks talking in lithe tones with a vegetable peeler. I enjoy this verdant side with any spring meal!
