Asparagus Peas And Cucumber Cacio E Pepe

Ingredients

Kosher salt and freshly ground black pepper 

1 cup shelled fresh (or frozen) English peas 

2 Persian cucumbers, or 1 English cucumber 

1 pound asparagus 

1/4 cup extra-virgin olive oil, plus more for drizzling 

Juice of 1/2 lemon 

1 clove garlic 

1 handful arugula 

Parmesan and pecorino cheeses, for serving

Preparation

Boil water in a small pot and salt it heavily. Prepare an ice bath with a fine-mesh sieve set over it to contain your peas. Add peas to boiling water and boil until crisp-tender and bright green. Strain and transfer to ice bath. Trim ends off cucumbers and shave into long ribbons using a Y-peeler. Add to ice bath to crisp up.

Preheat broiler, with a rack about 4 inches from heating element. Using Y-peeler, peel asparagus from root end to tip. When you get down to where you can’t peel anymore, trim off ends and discard, and transfer peelings to a rimmed baking sheet. Drizzle asparagus with a bit of oil and season with salt and lots of black pepper. Toss well to coat. Broil until just charred, about 4 minutes.

In a large bowl, combine lemon juice and oil. Grate garlic into mixture. Drain and pat dry cucumbers and add to bowl, along with arugula, broiled asparagus, and peas. Transfer to serving plates or a platter. Grate a fluffy cloud of both cheeses over the top and stir everything together before taking your first bite.

Ingredients#

Preparation#

Ingredients

Preparation