This is an involved dish with layer upon layer of flavor. It is amazing, and every bite is unique.
We did make a couple changes from the original recipe. I added a bunch of poached asparagus, and used mixed Spring Greens instead of all Arugula.
Rinse a bunch of Asparagus and snap the ends off.
Place in a large frying pan with the juice of 1 Lemon and enough water to make 1/2 inch of liquid in the bottom of the pan
Sprinkle with Herbes de Provence and Sea Salt.
Cover and poach until Asparagus is tender – about 10 minutes.
Drain liquid and place a couple handfuls of ice in the pan to stop cooking and cool.
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