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Shaved Asparagus and Pecorino Salad
Serves 4 to 6
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1 1/2
cups (4 3/4 ounces) finely grated Pecorino Romano
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1/2
cup extra-virgin olive oil
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Salt to taste
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Pepper to taste
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1
pound fat asparagus
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8
cups (4 ounces) arugula
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Pizza dough or bruschetta for serving
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For the dressing: Place the cheese in a large bowl.
Gradually add 1/2 cup of boiling water, whisking constantly. Slowly
drizzle in the olive oil, whisking constantly. Taste. Season with salt
and pepper.
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For the salad, lay the spears flat on a cutting board
and trim off the woody ends with a sharp knife. Using a vegetable peeler
and pressing hard, shave each spear into long, thin ribbons. (If
necessary, cut the final layer of each stalk into thin strips—it might
be thicker than the other ribbons, which is just fine.) Trim off each
tip and cut lengthwise in half. Toss the asparagus pieces with several
tablespoons of the dressing. Add arugula and toss again. Season with
more salt and pepper if necessary.
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Serve with bruschetta or over flatbread or pizza.
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