This dish was inspired by something I tried recently at a restaurant and totally fell in love with. It's so simple and fresh and makes for a perfect side dish or starter salad. The crisp asparagus mixed with the fresh aromatic basil and lemon screams summertime. And of course - any salad is better with a little cheese!
Ingredients: (serves 2)
1 bundle medium size asparagus
2 handfuls frisee lettuce
juice from 1 lemon
8 fresh basil leaves (finely chopped)
salt
EVOO
10 shavings of Pecorino cheese
Wash your asparagus and trim off the tough ends. Cut the asparagus on an angle into 1 inch pieces and then blanch them in a pot of boiling water for 1-2 minutes. Strain them right away and put into an ice bath (this stops the cooking and will keep them crisp). When they are cold throughout, remove from the bath and dry. In a medium bowl, whisk together 1/4 cup EVOO with your lemon juice, basil and two pinches of salt. Toss the asparagus and frisee into the dressing and then divide by two and plate. Top each serving with Pecorino shavings - serve & enjoy!
xo Chef Natty
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