Preheat the oven to Moderately Hot 400°F/200°C/Gas 6.

Wash the produce and dry thoroughly with a clean towel.

Prep the asparagus first: Using a vegetable peeler, shave each asparagus stalk into long ribbons. The thick woody ends may not peel, simply cut them off. (Save for soup stalk by placing in a sealed bag and freezing.)

Place asparagus in a bowl (or on a parchment lined baking sheet) toss with olive oil and season with salt and pepper. Then lay strips on lined baking sheet.

Roast for 6-8 minutes on middle rack of the oven. Keep a close eye on them so they do not brown too much, then remove from oven and let them cool before adding to arugula.

Place washed and dried arugula in a serving bowl. Sprinkle with 2 tablespoons of lemon dressing and season with salt and pepper. Toss gently with your hands to prevent bruising the delicate greens. (Tongs can also be used if you prefer.)

Once the asparagus is cool add it to the arugula with another tablespoon of the dressing and toss lightly.

Grate the Parmesan over the top of the salad and you are ready to serve. Pass the pepper grinder.

In a bowl large enough to hold 21/2 - 3 cups add the lemon juice, balsamic vinegar, honey and salt.

Whisk until salt dissolves before adding oil as salt will not combine with oil.

Then add any additional herbs and stir.