Blanched Asparagus with Arugula, Pine Nuts, and Shaved Parm

The best part of Spring is that the precious forage found this time of year is deeply flavorful and expresses all notes of green and earth. After a frigid winter, the gratifying fresh zesty flavors of arugula and asparagus, dressed with velvety toasted pine nuts and a lemon oil vinaigrette only requires a light shaving of Parmigiano Reggiano to bring the whole dish together.

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Jessica Sennett is the founder and inventor of Cheese Grotto. Her whole life is cheese - seriously.

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