800g asparagus
1 cucumber
16 cherry tomatoes
100g flat-leaf parsley
20g parmesan, freshly grated
To make the Dressing
3 tablespoon olive oil
3 tablespoon lemon juice, freshly squeezed
½ ripe avocado, stone removed
Salt and black pepper to taste
Remove the tough ends from the asparagus. Then with the use of a vegetable peeler, start at the bottom end of the asparagus and shave upwards to create thin ribbons. Place all the asparagus ribbons into a large serving bowl. Slice the cucumber lengthways and cut into bite-size pieces. Cut the tomatoes in half and coarsely chop the parsley. Add these to the bowl.
Place the dressing ingredients in a blender and whizz until creamy. Add a dash of oil or water if necessary. Dress and toss the salad so it's evenly coated. Dress with grated parmesan and serve.