Cut off the toughest part, the bottom, of the asparagus, wash them carefully and then cook them for about 10 minutes in plenty of boiling, salted water. Strain them, pat them dry and leave to cool. Wash and clean the radishes and carrots; Then slice them (thinner or thicker, according to taste) with a sharp knife or a mandoline vegetable slicer. Put the salad leaves you have chosen (washed and dried carefully) in a salad bowl and add all the other vegetables you have prepared. In a small bowl, use a fork to beat the Piccantissima with the olive oil, salt and pepper and 2 spoonfuls of water. Dress the salad with this tasty emulsion, mix thoroughly and garnish with the flakes of pecorino. It’s a wonderful combination of “first fruits”, full of colour, aroma, flavour and… vitamins!