¼ cup extra-virgin olive oil
¼ cup red wine vinegar
⅓ cup freshly grated Parmesan cheese
2 garlic cloves
2 tablespoons cracked black pepper
2 tablespoons roughly chopped fresh basil
16 spears asparagus, bottom ¼ trimmed
1 tablespoon extra-virgin olive oil
Salt and freshly cracked black pepper to taste
2 bunches arugula, trimmed, washed, and dried
1 cup cooked cannellini beans (if canned, rinsed and drained)
1 small red onion, peeled and diced
¼ pound pancetta, thinly sliced and cooked at 350°F for 6 to 8 minutes, until crispy, and drained on paper towels
Recipe from License to Grill, by Chris Schlesinger and John Willoughby, William Morrow and Co.