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Heat oil in medium nonstick skillet over medium heat.
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Add asparagus; cook, stirring frequently, for 2 to 3 minutes, or until asparagus is tender-crisp.
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Add garlic; cook, stirring frequently, for 1 minute.
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Place asparagus mixture, beans, pea tendrils, avocado, pistachios, lemon juice, and lemon peel in a medium bowl; toss gently to blend.
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Divide evenly between four serving bowls.
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Tip: Pea tendrils are also called pea shoots. They are the early stems of the pea plant. If you can’t find them, or don’t grow them, use watercress or baby spinach.