1 bunch large spears of asparagus, tops cut and reserved for garnish
2 cups fresh basil leaves
1 cup fresh mint leaves
1 cup fresh parsley leaves
2 tablespoons lemon juice
1 tablespoon drained capers
½ teaspoon fine sea salt
½ cup olive oil
1 rotisserie chicken breast, shredded
1 avocado, pitted and thinly sliced
2 tablespoons grated pecorino cheese
1 cup Parmesan WhispsⓇ, crumbled
- With a vegetable peeler, shave asparagus stems and zucchini into long ribbons. Place in large bowl and set aside.
- Fill a small saucepan with water and bring to a boil. Add asparagus tops, and boil 2 minutes or until bright green. Drain and set aside.
- In a blender, combine basil, mint, parsley, lemon juice, capers, and salt. While machine is running, slowly pour in olive oil and blend until smooth.
- To serve, toss asparagus and zucchini with 2 tablespoons salsa verde. Top with shredded chicken, avocado, pecorino, WhispsⓇ, and reserved asparagus tops. Drizzle more salsa verde over top.