Ribboned Asparagus & Macadamia Salad with Lemon Parmesan Dressing
1 bunch of asparagus, hard stems removed
¼ cup of macadamia nuts, roasted and roughly chopped
For the dressing:
½ cup of freshly grated parmesan
5 tablespoons of olive oil
2 tablespoons of lemon juice
salt and pepper
Using a vegetable peeler, start from the top of the spear and gently shave downward to create a thin ribbon. Transfer the asparagus ribbons in a big bowl and set aside.
Combine the dressing ingredients in a jar and shake to combine.
Toss the asparagus with the dressing and let marinate for 15 to 20 minutes.
Sprinkle the salad with macadamia nuts and season with salt and pepper.