Asparagus Insalata Piadine Recipe – Sunset Magazine

Ingredients

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