Shaved Asparagus with Arugula and Parmesan

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.