Asparagus Insalata Piadine
INGREDIENTS
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2 heads garlic
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About 1/4 tsp. coarse sea salt, preferably gray
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About 1/8 tsp. pepper
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About 2 1/2 tbsp. extra-virgin olive oil
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2 teaspoons sherry vinegar
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3 cups loosely packed arugula
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1/2 cup spring onions, sliced thin, bulbs and pale green parts only (about 6 onions)
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2 chilled firm Meyer lemons, sliced very thin and seeds removed
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Pesto
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Kosher salt
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3/4 pound asparagus, each spear about pencil-size, tough ends snapped off
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1 1/2 tablespoons toasted pine nuts
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1/2 cup loosely packed chopped fresh basil
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2 teaspoons minced garlic
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2 pinches coarse sea salt, preferably gray
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Pepper
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About 6 tbsp. extra-virgin olive oil
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6 tablespoons freshly grated parmesan cheese
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2 balls pizza dough (5 to 6 oz. each), Michael Chiarello's Pizza Dough (recipe on sunset.com/firepit menu) or storebought
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3/4 ounce pecorino cheese, shaved with a vegetable peeler (to yield about 1/4 cup)
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