Asparagus and avocado salad with maple dressing

For the salad

• 24 large asparagus spears
• Parmesan shavings
• 2 large avocados
• 50g 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

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 in iced water
4. With a Japanese mandolin or peeler, carefully shave each spear into long paper-thin ribbons. Place in iced cold water
5. Place both the cooked and raw asparagus into a bowl, season and dress with the maple dressing

For the dressing

1. Place avocado in quarters on a plate and arrange asparagus on top
2. With a vegetable peeler or sharp small knife shave large curls of parmesan and place over asparagus
3. Drizzle more dressing if needed. Sprinkle with pistachios

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