Raw Asparagus Herb and Pistachio Salad
Ingredients
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 1 teaspoon freshly grated lemon zest
- Juice of 1 medium lemon (about 2 tablespoons)
- 1 shallot, minced
- 3 tablespoons extra-virgin olive oil
- 1 pound asparagus, tough ends snapped off and discarded
- 1.75 cups fresh flat-leaf parsley leaves
- 1/4 cup fresh tarragon leaves
- 2/3 cup shelled unsalted pistachios, toasted in a dry skillet
- 4 ounces high-quality Parmesan cheese, shaved with a vegetable peeler
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