Asparagus Insalata Piadine Recipe – Sunset Magazine

Name: Asparagus Insalata Piadine Recipe – Sunset Magazine
Total time: 180 min
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)

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"A piadina is a kind of flatbread from Emilia-Romagna," explains Napa Valley chef Michael Chiarello. "The idea is crisp warm dough with a highly flavored sauce

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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)