2 bunches of asparagus (about 1 kg.) 6 tablespoons extra virgin olive oil 1 / 4 of the grated rind of 1 lemon salt pepper 100gr. 30g rocket. 60g of pine nuts. Parmesan.
Clean the asparagus and peel the last third of the stem. Mix oil, lemon peel, salt and pepper and a thin layer over the spennellatene asparagus grilled for 8-10 minutes, turning over 'times. Meanwhile, clean the arugula leaves and staccatene distributing them on a serving platter. Lightly toasted pine nuts in a pan without adding fat. Cut the Parmesan cheese in thin slivers.
Clean the asparagus and peel the last third of the stem. Mix oil, lemon peel, salt and pepper and a thin layer over the spennellatene asparagus grilled for 8-10 minutes, turning over 'times. Meanwhile, clean the arugula leaves and staccatene distributing them on a serving platter. Lightly toasted pine nuts in a pan without adding fat. Cut the Parmesan cheese in thin slivers.
