Asparagus Ribbon Salad with Apricots and Black Cumin Seeds

This is an incredibly easy and tasty way to prepare one of my favorite spring vegetables — asparagus! You can pair this delicate ribboned asparagus apricot salad with some homemade bread for a light and delicious lunch.Feel free to substitute white asparagus for green one.

Salad	Dressing
400 g White asparagus, trimmed 100 g Green asparagus, trimmed 1 Carrot, peeled 3 Fresh apricots, cut into wedges 1/2 tsp Black cumin seeds Pistachios, optional	3 tbsp Extra-virgin olive oil 2 tbsp Freshly squeezed lemon juice 2 tsp Maple syrup 1 Shallot, minced Sea salt and freshly ground black pepper

Snap off the tough ends of the asparagus. Using a vegetable peeler to slice the asparagus and carrot lengthways into thin ribbons. Place all the ribbons in a large serving bowl.
Place the dressing ingredients in a blender and blitz until creamy. Dress and toss the salad ribbons and apricot wedges so it's evenly coated.
Divide the salad into two salad plates or bowls. Sprinkle the black cumin seeds and pistachios, if using, over the salad. Serve immediately.