1 bunch asparagus, sliced at an angle
1 bunch arugula or rocolla (about 2-3 cups) chopped
Â½ cup parmesan, grated finely
Â¼ cup extra virgin olive oil
3 tablespoons lemon juice
1 teaspoon salt
Ground black pepper
In a large mixing bowl, combine the asparagus, arugula and parmesan, and mix well. Drizzle the olive oil and lemon juice over the top, and combine well. Season with salt and pepper, and mix again.