Salad of Local Asparagus, Arugula and Parmesan Cheese

Serves 4

1 pound fresh local asparagus
2 tablespoons minced chives
2 tablespoons minced shallots
5 tablespoons crème fraîche
Juice of 1 lemon
2 tablespoon extra-virgin olive oil, plus more for coating asparagus
1 pound fresh local arugula
4 ounces Kaiware (daikon) sprouts
Sea salt to taste
Fresh cracked black pepper to taste
4 ounces Parmesan Reggiano

Bring a large pot of water to a boil, taste for saltiness, add sea salt until you can taste it.

Trim the ends of the asparagus and peel the last 2 to 3 inches of the skin to expose the inner flesh. Blanch the asparagus for one minute. Shock in a bowl of ice water until cold.

In the meantime, prepare the dressing: combine the chives, shallots, crème fraîche, lemon juice and the 2 tablespoons olive oil. Mix well and taste; adjust as needed.

Add the arugula and sprouts to the dressing and toss to coat with the dressing.

Remove the asparagus from the ice water, pat dry and toss with extra olive oil.

On a serving platter, mound the arugula/sprout salad, lay the asparagus on top and the shave the parmesan over the entire salad and serve.