1/2 pound large or medium asparagus
2 tablespoons freshly squeezed lemon juice
3 tablespoons fruity extra-virgin olive oil
Salt and pepper
6 ounces arugula, washed and dried
Chunk of Parmesan, for shaving
Sliced prosciutto (optional)
Snap off and discard the tough ends of the asparagus. Using a mandolin, 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 Parmesan over the salad. Accompany with a platter of sliced prosciutto, if desired.