- 1 bunch fresh asparagus, rinsed, stems and tips removed
- 2 cups arugula
- ¼ cup hazelnuts, roasted and roughly chopped
- Pecorino Romano, for serving (optional)
- 3 Tbsp extra-virgin olive oil
- 2 Tbsp freshly squeezed lemon juice
- 2 tsp liquid honey
- 1 shallot, minced
- Sea salt and freshly ground black pepper
Using a vegetable peeler, start from the top of the spear, and gently shave downward, to create a thin ribbon. Continue until you only have a small piece of the spear left, then run a small paring knife down the middle to separate. Slice all of the tips in half, lengthwise. (Don’t worry about being perfect; it’s meant to be rustic!) Transfer the asparagus ribbons in a large bowl and set aside.
Combine dressing ingredients in a jar covered with a tight-fitting lid and shake to combine. Taste to adjust seasoning. Toss asparagus with the dressing until fully coated. Let marinate for 15 to 20 minutes.
Toss the marinated asparagus with the arugula (it will still take on some of the dressing).
Sprinkle the asparagus-arugula mixture with the hazelnuts and many grinds of fresh black pepper (it really adds a lot to this dish!). Top with a few shavings of Pecorino Romano, if using. Serve.
Source: My New Roots