- 1 bunch fresh asparagus, rinsed, stems and tips removed
- 2 cups arugula
- ¼ cup walnuts chopped
- Shaved Pecorino Romano
- 3 tbsp extra-virgin olive oil
- 2 tbsp freshly squeezed lemon juice
- 2 tsp honey
- 1 shallot, minced
- salt and ground black pepper
- Shave asparagus to create a thin ribbons.
- Combine dressing ingredients in with asparagus.
- Add arugula and mix.
- Sprinkle on shavings of Pecorino Romano and salt and pepper to taste.
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