Directions

1. In a food processor, combine all dressing ingredients except the shallots. Process until smooth.
2. Transfer to an insert.
3. Add shallots, mix briefly to combine, cover and refrigerate.
4. Clean asparagus and trim woody ends.
5. Lay asparagus flat and, using a vegetable peeler, shave lengthwise from bottom to tip.
6. Transfer asparagus shavings immediately to ice-cold water to keep crisp.
7. Once all asparagus is shaved, remove from water, drain well, and store in a perforated insert or lined container under refrigeration.
8. Shave parmesan into petals using a peeler.
9. In a small pan over medium-low heat, gently toast pine nuts for approximately 5 minutes, stirring frequently, until lightly golden.
10. Cool pine nuts completely and store in a dry container until service.

Storage:

1. Store dressing, asparagus shavings, parmesan petals, and pine nuts in separate, labeled, food-safe containers.
2. Refrigerate asparagus, greens, parmesan, and dressing at ≤4 °C / 40 °F.
3. Store pine nuts at room temperature in a dry area.

Service:

1. In a mixing bowl, combine a small handful of asparagus shavings, arugula, and baby spinach.
2. Dice ¼ avocado per portion and add to the bowl.
3. Toss gently with a generous amount of dressing.
4. Plate salad in a loose mound on a small plate, ensuring asparagus shavings are visible on top.
5. Finish with toasted pine nuts and parmesan petals.
6. Serve immediately.