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Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon white wine vinegar
• 1/2 pound thin asparagus (about 24 spears), ends trimmed about 2 inches
• Sea salt, to taste
• Freshly ground pepper, to taste
• 2 cups loosely packed arugula leaves, washed, drained, and stems removed
• Juice of 1 medium lemon (about 3 tablespoons)
• 3/4 cup (3 ounces) pecorino cheese, half shaved into thin slices and half grated
• 12 thin slices prosciutto (about 6 ounces)

Description

These Make A Wonderful First Course Or Hors D'oeuvre With A Crisp Glass Of Pinot Grigio. Prep: 25 Minutes; Cook: 4 Minutes.

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