SHAVED ASPARAGUS SALAD WITH PISTACHIOS AND PRESERVED LEMON DRESSING

Serves: 4

2 tbsp (30 mL) finely chopped preserved lemon, plus 1 1/2 tbsp (22.5 mL) preserved lemon brine 1 tsp (5 mL) honey 3 tbsp (45 mL) extra-virgin olive oil Kosher salt 1 lb (454 g) fresh asparagus, tough ends trimmed 3 tbsp (45 mL) roasted, unsalted shelled pistachios, lightly toasted and coarsely chopped (see note)

1. Whisk together the chopped preserved lemon, its brine, honey and oil in a mixing bowl. Taste and season lightly with salt, as needed (this will depend on how salty your preserved lemons are).

2. Use a peeler to shave each asparagus spear into long ribbons. If any of the asparagus tips break off while you’re doing this, just add them as well.

3. Use your clean hands to gently coat the asparagus with the dressing. Transfer to a serving platter; sprinkle with the pistachios and serve right away.

Variation: To make a shaved asparagus and Parmesan salad, omit the chopped preserved lemon and use fresh lemon juice instead of the preserved lemon brine. Toasted pine nuts sub in for the pistachios. Top with plenty of shaved ParmigianoReggiano cheese.

Note: To toast pistachios on a baking sheet, spread in a single layer, in a 400 F (205 C) oven for 4 to 5 minutes, shaking them once so they brown evenly. Cool completely before using.