a copycat version of Sweetgreen's Spring Asparagus Salad because it was on the menu for only a minute
Preheat the oven to 400 degrees. Line a baking sheet with tinfoil.
Cut the asparagus the horizontally into mini circles. In this recipe its best to buy the thickest asparagus you can find.
Cut the broccoli into small florets.
Toss with olive oil, lemon juice, and salt and pepper
Place the asparagus and broccoli on the baking sheet. Cook the asparagus for about 20 minutes and the broccoli for about 30 minutes.
Peel the cucumber and coarsely chop.
In a small blender/magic bullet add the cucumber, tahini, yogurt, juice of 1 lemon, and minced garlic. Blend until smooth.
In a small skillet, brown the breadcrumbs for 5-8 minutes.
Dice the avocado
To assemble the salad add the arugula to each bowl.
Add the asparagus, broccoli, avocado, feta, bread crumbs, and pea shots.
Top with a squeeze of lemon and cucumber tahini dressing.