Zucchini and Asparagus Clean Spring Salad

What You Need

For The Salad:

• 2 zucchinis, with the ends trimmed and shaved
• 1 lb. asparagus, chopped, and ends trimmed and removed
• 3 tablespoons toasted pine nuts

For The Vinaigrette:

• 1/4 cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1/2 Shallot, finely diced
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon coarse brown mustard
• 1/2 teaspoon champagne vinegar
• 1/4 teaspoon light amber agave

What You Will Do

1. Place the oven on Broil, High. Allow to reach that desired temperature before moving forward.
2. Place the 3 tablespoons of pine nuts onto a baking sheet and place in the oven.
3. Allow the pine nuts to toast for only 2-3 minutes. While watching them. This is all it will take to bring the pine nuts a toasted brown color.
4. Remove the pine nuts immediately and place to the side.
5. Chop up the asparagus, in 1-inch sections, discarding the bottom fibrous section.
6. Bring a small pot of salted water (1 tablespoon) to a boil.
7. Place in the asparagus and allow to boil for about 3-5 minutes. You don’t want to cook the asparagus all the way through, you just want to soften the vegetable slightly. Once done, which you will know when the asparagus becomes deeper in green color, remove and strain and place aside.
8. Using a vegetable peeler, shave the zucchini into long thin strips. First removing the skin and discarding. Thinly slice the asparagus on a diagonal. Toss the slices together and place the salad on a large serving platter or bowl.
9. Place the asparagus on top of the zucchini strips.
10. In a small bowl, combine the olive oil, lemon juice, shallot, brown mustard, champagne vinegar, agave, salt, and pepper. Stir to combine and drizzle over the vegetables.
11. On top place the shaved parmesan, toasted pine nuts, dill and extra salt and pepper. If you would like, toss to combine.
12. Serve immediately.