Sometimes it’s all about the presentation of the ingredients, and that’s really true for this salad. To add in a little variety to this simple salad, I shave the asparagus spears into long, thin strips along with the Parmigiano-Reggiano. It makes a simple salad really elegant by just interpreting the ingredients in a slightly different way.
for a This recipe is part of the italian-inspired menu.
3-4 stalks fresh asparagus, trimmed
2 cups baby arugula
Salt, to taste
Freshly ground black pepper
Juice from 1/2 lemon
1-2 tablespoons extra virgin olive oil
1-2 ounces Parmigiano-Reggiano
1. Bring a pot of water to boil. Add asparagus and blanch for 3-4 minutes, until color is bright green. Remove with a slotted spoon and place in a bowl of ice water to cool. Drain; pat dry and transfer to a cutting board. Using a vegetable peeler, hold thick end of one stalk and trim stalk into thin strips (it’s easiest to do this if stalks are flat on a cutting board). Continue with remaining stalks and set aside.
2. In a serving bowl, add arugula and season with salt and pepper. Top with shaved asparagus. Add lemon juice and olive oil and gently toss to combine.
3. Using same vegetable peeler, shave Parmigiano-Reggiano into strips and add to salad. Serve immediately.