Arugula Asparagus Salad

I ate out a lot this weekend. It was all fantastic, but by Sunday evening all I wanted was something light and healthy. Arugula is my go-to salad base - it's peppery and doesn't wilt in the face of dressing or something hot. This salad is simple but each element, from the asparagus to the pamesean to the dijon vinaigrette, is very flavorful on its own, so it also has depth.

Makes two servings
Total time to cook: 15 minutes

4 cups arugula (divided into two bowls)
1/2 lb asparagus, trimmed
1/8 cup shaved parmesean cheese
1/2 cup olive oil
2 tsp white wine vinegar
1 tbsp dijon mustard

- In a medium pan, heat two tablespoons of olive oil.
- Saute the asparagus until cooked but still crunchy, about five to seven minutes.
- Cut asparagus into pieces about one-inch long.
- In a small bowl, whisk remaining olive oil, vinegar, mustard and season with a little pepper.
- Toss asparagus, cheese and dressing with the arugula.
- Serve immediately, or chill for 30 minutes before serving.

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