SHAVED ASPARAGUS WITH ARUGULA AND CHEESE

1/2 pound large or medium asparagus

2 tablespoons freshly squeezed lemon juice

3 tablespoons extra virgin olive oil

Salt and pepper

6 ounces arugula, washed and dried

Chunk of aged local cheese, for shaving

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 cheese over the salad.

adapted from NY Times by Burk

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