Thinly Shaved Asparagus, Wild Arugula & Pea Salad with Parmigiano
Prep time
Total time
Author: Paula Barbarito-Levitt
Serves: 4 servings
Ingredients
1 cup of fresh peas or frozen peas completely defrosted and dry
6 cups of fresh wild arugula, washed and dried in a salad spinner
8 fresh asparagus spears, trimmed of woody stalk
Shaved Parmigiano, quanto basta or as much as you like
Sea salt
Freshly ground black pepper
⅓ cup high quality Italian Extra Virgin Olive Oil
Juice of ½ of a medium sized lemon
Instructions
Place the clean & dry arugula in a salad bowl. Using a vegetable peeler, shave the trimmed asparagus lengthwise on top of the arugula; any bits or scraps can be reserved for a frittata. Scatter the peas over the greens and asparagus.
Season with sea salt and freshly ground pepper. Drizzle the olive oil over the contents of the bowl and gently toss.
Drizzle the juice of the half lemon, a bit at a time, tossing gently and tasting for the desired level of acidity - stop when it is what you like.
Using the vegetable peeler again, shave the Parmigiano over the salad and serve immediately.
Recipe by LaBellaSorella at https://labellasorella.com/2017/07/asparagus-arugula-pea-parmigiano-salad/