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Asparagus and Arugula Salad
Makes 6 servings
  • 1/3 cup minced shallots (about 2 large)
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons Sherry wine vinegar
  • 2 teaspoons grated lemon peel
  • 1 1/2 teaspoons Dijon mustard
  • 1/3 cup extra-virgin olive oil
  • 1 pound slender asparagus, tough ends trimmed
  • 6 cups (lightly packed) arugula (about 5 ounces)
  • 3 tablespoons chopped fresh chives
  • 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
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  1. Whisk first 5 ingredients in small bowlto blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
  2. Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
  3. Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

recipe from: epicurious.com, 3/13/05

 
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