Shaved Asparagus and Arugula Salad with Cilantro Dressing

thespruceeats.com

subheading: For the Dressing:

3 tablespoons freshly squeezed lemon juice, from 1 lemon

1 tablespoon lemon zest, from 1 lemon

1 teaspoon balsamic vinegar

2 teaspoons honey

1 ½ teaspoons Dijon mustard

1 clove garlic, finely grated

¼ cup extra-virgin olive oil

3 tablespoons fresh cilantro, finely chopped

Salt, to taste

Freshly ground black pepper, to taste

subheading: For the Salad:

1 (10- to 12-ounce) bunch thick asparagus, trimmed

1 tablespoon extra-virgin olive oil

¼ cup panko breadcrumbs

Salt, to taste

4 ounces arugula

1 cup edamame, cooked and shelled

¼ cup freshly shaved Parmesan cheese

Directions at thespruceeats.com

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