Savor the delightful blend of crisp fried asparagus, sweet Williams pear, and creamy stracciatella cheese in this salad, finished with crunchy walnuts and a drizzle of olive oil for a dish that's as nutritious as it is delicious.
Trim the tough ends off the asparagus stalks. Cut them into 4-5 pieces.
Heat olive oil in a frying pan over medium heat. Add the asparagus and fry until tender and slightly browned, turning occasionally to ensure even cooking. This should take about 4 minutes.
Wash the Williams pear and slice it thinly. You can choose to peel the pear if you prefer, but leaving the skin on adds color and texture.
Wash and drain the arugula.
On a serving plate, spread the arugula as a base.
Arrange the fried asparagus and pear slices over the arugula.
Dollop stracciatella cheese over the salad.
Sprinkle walnuts on top for a crunchy, nutty finish.
Drizzle the remaining olive oil over the salad. Optionally, you can also add a splash of balsamic vinegar or lemon juice for a touch of acidity.