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Asparagus and Avocado Salad

['160 grams (4 or 5) thick asparagus spears', '1 avocado, halved, pitted, and peeled', '16 fresh mint leaves, chopped', '1/2 lime', '20 grams (about 2 tablespoons) extra-virgin olive oil', 'Pinch of fine sea salt per serving']

1 Cut away about 2 inches of the base of each asparagus spear. With a vegetable peeler, shave the entire asparagus from bottom to top, reversing your grip and rotating as necessary to shave as much as possible. Don't rush it; be deliberate for the greatest precision.
2 Divide the asparagus strips among 4 salad plates. Cut each avocado half into 4 sections and place 2 wedges on each salad. Sprinkle with the mint leaves. Squeeze lime juice over the salads, drizzle evenly with the oil, and sprinkle with salt.

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