Apple Asparagus Radish Salad

1. Place apples in a shallow dish and drizzle with approximately 2 tablespoons of the lemon juice mixture; set aside.
2. In a small bowl, whisk remaining lemon juice with honey; until honey is completely dissolved. Set aside.
3. In a large bowl, combine asparagus and radish, season with salt and pepper, add lemon-honey mixture, and gently toss to combine. Depending on how many you will be serving, place several rings of apple on each salad plate.
4. Top with a little tumble of the asparagus/radish salad. Layer another few apple rings atop and finish with another smaller tumble of asparagus/radish salad.
5. Sprinkle each serving of salad with chopped pistachios. Serve immediately.

Note:

1. To make asparagus ribbons, lay spear flat on cutting board and hold cut end firmly while pressing and pulling vegetable peeler flat across length to tip to create ribbon.
2. Repeat until approximately halfway through spear, then turn over and repeat procedure on that side until peeler won’t easily glide through.
3. Reserve thin, unused portion of spear for another use (e.g. soup, salad or pasta add, crudité platter).
4. For apples and radish, a mandolin works great.