Shaved Asparagus and Mint Salad

Ingredients 

1 bunch asparagus 
1 handful toasted, crushed hazelnuts 
1 tablespoon chopped mint 
3 tablespoons freshly squeezed lemon juice 
2 tablespoons sherry vinegar 
1 teaspoon honey 
3 tablespoons extra virgin olive oil 
parmesan or pecorino shavings

Directions 

Using a vegetable peeler, shave the asparagus lengthwise to create strips (from the stem end to the head). Toss with the hazelnuts and mint. 

Whisk together lemon juice, vinegar, honey, and olive oil. Pour over asparagus and mix with salt and pepper to taste. Shave parmesan or pecorino on top. 

Chef's notes: It also makes fantastic leftovers the next morning, just put a little on top of a buttered, toasted piece of nice bread or brioche and top with a poached or fried egg and a little more of the vinaigrette. Also you can include the aspargus heads in the salad so they are not wasted and it looks pretty!

www.food52.com/recipes/11674-shaved-asparagus-and-mint-salad