1 bunch of asparagus, hard stems removed
¼ cup of macadamia nuts, roasted and roughly chopped
For the dressing:
½ cup of freshly grated parmesan
5 tablespoons of olive oil
2 tablespoons of lemon juice
salt and pepper
Using a vegetable peeler, start from the top of asparagus spear and gently shave downward to create a thin ribbon. Place in bowl and set aside.
Combine dressing ingredients in a jar and shake to combine.
Drizzle dressing over asparagus, toss and set aside to marinade for 15 to 20 minutes.
Sprinkle salad with macadamia nuts and season with salt and pepper.
**Recipe via sprinklesandsauce.com.