1/2 pound large or medium asparagus
2 Tbsp freshly squeezed lemon juice
3 Tbsp fruity extra virgin olive oil
salt and pepper
6 ounces arugula, washed and dried
chunk of Parmesan, for shaving
sliced prosciutto (optional)
Snap off and discard the tough ends of the asparagus. Using a mandoline, sharp vegetable peeler or thin-bladed knife, slice the asparagus lengthwise into paper-thin ribbons.
In a small bowl, whisk together the lemon juice and olive oil to make a dressing. season to taste with salt and pepper.
Place the asparagus ribbons in a shallow salad bowl. Season lightly with salt and pepper and coat with half the dressing. Add the arugula, tossing gently to distribute the asparagus. Drizzle with the remaining dressing.
With a vegetable peeler, shave thin curls of Parmesan over the salad. Accompany with a platter of sliced prosciutto, if desired.
Yield: 4 to 6 servings.
