- ⅓ cup finely chopped shallots
- ¼ cup lemon juice
- 1 teaspoon mustard
- 1 teaspoon honey
- 1 pound asparagus
- 2 tablespoons finely chopped fresh mint
- 2 tablespoons finely chopped fresh parsley
In a large bowl, whisk together shallots, lemon juice, mustard, and honey.
Remove the root ends of the asparagus (about an inch) and discard.
Cut asparagus tips off spears and add to the bowl with shallot mixture.
Use a vegetable peeler to shave asparagus spears into thin ribbons; add ribbons to shallot mixture as you go.
Add mint and parsley; toss salad until combined.