Makes  4 to 6 servings

2 x 1lb bunches of asparagus

6 cups baby arugula

2 lemons (juice and zest)

1 to 2 tbsp honey

1 shallot, minced

½ cup good quality olive oil

1 tsp sea salt

¼ tsp cracked pepper

Parmesan or Pecorino cheese

Using a vegetable peeler, thinly slice the asparagus lengthwise into strips and place in a large bowl.

In a small bowl mix lemon juice, zest, honey, shallot and salt. Pour in olive oil in steady stream while whisking to combine. Toss shaved asparagus with vinaigrette and let sit for 10 minutes. Add arugula and toss to coat. Arrange on platter or individual serving plates. Top with curls of Parmesan cheese and freshly cracked pepper.

 

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