3 cups arugula
1 bunch asparagus, trimmed
1 orange, cut into segments
2 oz. Parmesan shavings
¼ cup pistachios, shelled
1 lemon, juiced
2 tablespoons extra virgin olive oil
Salt and pepper to taste

  1. Pour a few cups of water in a large skillet and bring it to a boil with a
    pinch of salt.
  2. Add the asparagus and cook for 5 minutes then drain well.
  3. Combine the arugula, asparagus and orange in a salad bowl.
  4. Top with the Parmesan shavings.
  5. For the dressing, mix the pistachio, lemon juice, oil, salt and pepper
    in a blender and pulse until smooth and creamy.
  6. Drizzle the dressing over the salad and serve right away.