Serves 4-6
1 lb. asparagus
1 lg. bunch arugula, washed and trimmed
good olive oil
1 large lemon
Parmigiano Reggiano
Fresh Bufala Mozzarella
Trim asparagus and cook in salted boiling water for about 5 minutes. Drain. In a large bowl toss asparagus and arugula with a good glug of olive oil, lemon juice, salt and freshly ground pepper. Place salad on individual plates and, using a potato peeler, add shavings of Parmesan. Place one ball (or less depending on size) of mozzarella on plate next to the salad. Season with more freshly ground pepper, salt, and finish with a final drizzle of olive oil.
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