Watercress, Asparagus And Pecorino Salad

• 4 tablespoons golden raisins
• Juice of 1 lemon
• 4 ounces slender asparagus
• 1 large bunch watercress
• 6 tablespoons fruity extra-virgin olive oil
• 4 ounces Tuscan pecorino cheese, in thin shavings
• Salt and freshly ground black pepper

1. Place the raisins in a dish, barely cover with warm water, add the lemon juice and set aside for 15 minutes.
2. Snap the ends off the asparagus, then cut the spears on the bias in one-inch lengths.
3. Place them in a steamer or a sieve and steam over boiling water about two minutes, just until they turn bright green.
4. Rinse under cold water, drain them well and set aside.
5. Pick the leaves off the stems of the watercress and then discard the stems.
6. Arrange the watercress leaves on each of four plates.
7. Scatter the steamed asparagus over the watercress.
8. Drain the raisins and scatter them on, then drizzle with the olive oil.
9. Top each serving with shavings of cheese, season to taste with salt and pepper and serve.

golden raisins, lemon, asparagus, watercress, extravirgin olive oil, pecorino cheese, salt

Taken from cooking.nytimes.com/recipes/8298 (may not work)