Asparagus & Arugula Salad with Lemon Dressing and Parmesan Curls


1 large bunch thick-stemmed asparagus, cleaned and trimmed 2 bunches or 4 cups arugula cleaned 1 handful edible flowers, optional 1/2 cup olive oil, plus more for brushing on asparagus Juice of one large lemon (approx. 3 tablespoons) Zest of ½ lemon Sea salt and freshly ground black pepper to taste 1 pound chunk Parmesan cheese, curled (see tip)


Grilling Method: Direct/Medium Heat

Clean and trim asparagus, coat lightly with olive oil, season with salt and pepper and set aside. Meanwhile, clean arugula and remove excess stems, dry and set aside. If using flowers, brush gently to clean and set aside.

Thirty minutes before you want to serve the salad, grill asparagus. Place each spear crosswise on cooking grate for 8-10 minutes, turning to expose all surfaces. While the asparagus is on the grill, make the dressing by whisking the lemon juice and olive oil, add the lemon zest , salt and pepper. Remove asparagus from grill and while still warm, toss with arugula and dressing (this will wilt the arugula). Sprinkle with edible flowers, if desired, and divide among 4 plates. Top with Parmesan curls, serve and stand back for the applause!

Tip: Use a sharp vegetable peeler (OXO makes a great one) to make the curls. Peel the (curls) the side of fresh Parmesan cheese for best results.