Ingredients
- 1 cup (145g) shelled fresh (or frozen) English peas
- 2 Persian cucumbers, or 1 English cucumber
- 1 pound (455g) asparagus
- 1 lemon 1 clove garlic
- 1 handful arugula
- Parmesan cheese
- Pecorino cheese
- Extra-virgin olive oil
- Surya Salt or kosher salt
- Freshly ground Aranya Black Pepper
Methods
- Boil water in a small pot and salt it heavily. Prepare an ice bath with a fine-mesh sieve set over it to contain your peas. Add 1 cup (145 g) peas to the boiling water and boil until the peas are crisp-tender and bright green. Strain and transfer to the ice bath.
- Trim the ends off 2 Persian cucumbers or 1 English cucumber and shave into long ribbons using a Y-peeler. Add them to the ice bath to crisp up. Preheat the broiler with the rack about 4 inches (10 cm) from the heating element. Using a Y-peeler, peel 1 pound (455 g) asparagus from root end to tip. When you get down to where you can’t peel anymore, trim off the ends and discard, and transfer the peelings to a rimmed baking sheet.
- Drizzle the asparagus with a bit of oil and season with salt and lots of black pepper. Toss well to coat. Broil until just charred— about 4 minutes.
- In a large bowl, combine the juice of ½ lemon and about ¼ cup (60 ml) oil, and grate the garlic clove into the mixture.
- Drain and pat dry the cucumbers and add them to the bowl with the dressing, along with 1 handful arugula, the asparagus, and peas. Transfer to serving plates or a platter.
- Grate a fluffy cloud of Parmesan and Pecorino cheeses over the top and stir everything together before taking your first bite.
