1. Trim woody ends from asparagus and set half aside.

2. Bring a pot of salted water to a boil. Blanch half of asparagus for 1 minutes and shock in ice water. Slice into 1 inch pieces.

3. Shave the remaining half of raw asparagus into thin ribbons with a vegetable peeler.

4. Core and slice tomatillos into wedges. Pick mint and cilantro leaves.

5. Toast pistachios in oven until lightly browned and cool. Chop pistachios roughly.

6. Toss tomatillos, herbs and blanched asparagus with spicy avocado dressing. Toss raw asparagus ribbons in lime juice and a pinch of salt.

7. Transfer asparagus-tomatillo mix to a bowl and top with shaved asparagus ribbons and chopped pistachios

Enjoy!