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1
Begin by bringing a large pot of salted water to a boil.
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2
Add in your asparagus and cook for about four minutes.
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3
Remove with some tongs, and place the asparagus in the ice water to prevent it from cooking any further, as well as to help it retain the great green color.
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4
To that same pot of boiling water, add in your capellini.
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5
Capellini is basically very thin Italian pasta.
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6
You will only cook this pasta for like 3-4 minutes as well as it is so thin.
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7
Once cooked, drain, and place inside your serving bowl.
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8
Next get your dressing going.
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9
Roll a whole lemon on your counter to get the juices going, literally.
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10
Zest it, and then slice it in half to gather all of the juice (of course being careful not to let any seeds get past you).
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11
So you have the zest and the juice sitting in a bowl.
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12
Toss in your garlic, chili flakes, and olive oil, and mix well.
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13
You are pretty much ready to go.
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14
Remove the asparagus from the ice water, and set aside.
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15
To your pasta, add the Pecorino Romano cheese, the asparagus, and the arugula.
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16
Add the dressing, and with some tongs, or a couple of forks, mix everything.
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17
You want to incorporate the dressing as best as you can, as well as the cheese.
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18
Plate and serve.
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19
The great thing about this pasta salad is that you get a great citrus dressing, the peppery flavor from the arugula, and the lettuce flavor from the asparagus.
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20
Top that off with the sharpness of the cheese, and you have yourself one great salad.
