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.
Spread the arugula on grilled asparagus, sprinkle with the remaining oil with lemon and sprinkle with pine nuts and parmesan.
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