Raw Asparagus, Herb, And Pistachio Salad

• 1/4 teaspoon fine sea salt
• 1/8 teaspoon freshly ground black pepper
• 1 teaspoon freshly grated lemon zest
• Juice of 1 medium lemon (about 2 tablespoons)
• 1 shallot, minced
• 3 tablespoons extra-virgin olive oil
• 1 pound asparagus, tough ends snapped off and discarded
• 1.75 cups fresh flat-leaf parsley leaves
• 1/4 cup fresh tarragon leaves
• 2/3 cup shelled unsalted pistachios, toasted in a dry skillet
• 4 ounces high-quality Parmesan cheese, shaved with a vegetable peeler

1. In a small bowl, whisk together the salt, pepper, lemon zest and juice, and shallot. Stream in the oil, whisking constantly, until it is fully incorporated. Taste and add more salt and pepper as needed.
2. Lay the asparagus flat on a large cutting board and slice them thinly on the diagonal, working with a few stalks at a time.
3. Transfer the sliced asparagus to a large serving bowl, add the parsley, tarragon, and pistachios, and pour the lemon vinaigrette over top. Toss well and top with the shaved Parmesan right before serving.

salt, freshly ground black pepper, freshly grated lemon zest, lemon, shallot, extravirgin olive oil, parsley, tarragon, pistachios, parmesan cheese

Taken from food52.com/recipes/35767-raw-asparagus-herb-and-pistachio-salad (may not work)