Seriously delicious, light and fresh - a perfect spring salad. Great alongside meat or fish and a lovely different way of using asparagus whilst you can get it.
Bunch of asparagus
Handful of basil leaves
30g pine nuts
1 lemon, zested and juiced
Large handful of spinach leaves
Extra virgin olive oil
Prep all the components - shave the asparagus and parmesan using a French peeler, zest and juice the lemon, toast and crush the pine nuts, slice the avo, tear the basil and spinach leaves,
Make your dressing - whisk 3 tbsp olive oil into 1 tbsp lemon juice and season well.
Toss everything together and season to taste.