INGREDIENTS
1
bunch Asparagus
1
Garlic clove
5 oz
Peppery arugula, small leaves
1/2 lb
Sugar snap peas
1
Lemon juice
1
Kosher salt and freshly ground pepper
6 tbsp
Olive oil, extra-virgin
1/4 cup
Pistachios, toasted
2
Burrata cheese balls
2 tbsp
Parmigiano-reggiano cheese, grated