Asparagus and Avocado Salad with Maple Dressing

For the salad

• 24 large asparagus spears
• parmesan shavings
• 2 large avocados
• 50 g peels and chopped pistachios

For the maple dressing

• 2 shallots, finely diced
• 2 tbsp maple vinegar
• 2 tbsp pure maple syrup
• 2 tbsp lemon juice
• 6 tbsp olive oil
• sea salt

Salad

1. Snap off the ends of the asparagus spears.
2. Blanch half of the asparagus in salted, boiling water for 2 minutes until “al dente.”
3. Refresh blanched asparagus in iced water.
4. Using a Japanese mandolin or a peeler, shave each spear into long, paper-thin ribbons. Place the raw ribbons in ice-cold water.
5. Place both the cooked and raw asparagus into a bowl, season, and dress with the maple dressing.

Dressing

1. Combine the shallots, maple vinegar, maple syrup, lemon juice, olive oil, and sea salt, whisking together in a bowl.
2. Arrange avocado quarters on a plate and lay the dressed asparagus on top.
3. Shave large curls of Parmesan over the salad using a peeler or sharp knife.
4. Drizzle more dressing if desired and sprinkle pistachios over the top to serve.

Chef's tip

1. Add texture and flavour to this nutritious salad with mixed beans, crunchy cucumber and chopped fresh herbs
2. To make this a more filling lunch or dinner, try adding some protein-packed quinoa