The Best Shaved Asparagus Salad with Lime Vinaigrette

First remove the bottom woody portion of the asparagus spears. You can do this by bending the spears where they will snap at their natural breaking point. Alternatively, in the interest of time and weeknight cooking, you can bend one, let it snap, and then use it as a guide to trim the rest with a knife.
Next, using a vegetable peeler, shave each spear from top to bottom, leaving the tip intact. Then, cut off the tip and cut it in half, lengthwise. Add all of the shaved asparagus and asparagus tips to a large bowl and set aside.
Roughly chop the mint and pistachios and set them aside. Finely chop the shallot and set aside.
To make the vinaigrette, whisk together the lime juice and zest, olive oil, shallot, honey, salt and pepper. *See note below.
Add the vinaigrette to the asparagus and gently toss to combine. Add the mint and pistachios and toss again.
Transfer the salad to a serving dish and add the burrata on top, cutting it open on top into quarters. Drizzle it with olive oil and sprinkle with chili flakes.