INGREDIENTS
1
(1-inch) slices Asparagus
4 cups
Baby arugula
1 pint
Cherry tomatoes
3 1/4 oz
Chickpea
3
Garlic cloves
2 1/4 tsp
Rosemary, fresh
2 1/2 cups
Thinly vertically sliced yellow onion
2 tsp
Balsamic vinegar
1 tsp
Lemon juice, fresh
3/8 tsp
Black pepper, freshly ground
1/8 tsp
Red pepper
1/2 tsp
Salt
4 tbsp
Olive oil
3 tbsp
Pine nuts, toasted
2 tbsp
Pecorino romano cheese
1 cup
Water