This asparagus and arugula salad is simplicity itself. Warm blanched asparagus is topped with fresh arugula, shavings of Parmigiano Reggiano cheese, a garlic vinaigrette, and a squeeze of lemon juice.
This asparagus and arugula salad is the sort of recipe you make with in-season asparagus rather than those tough and bland spears grown outside of nature’s preferences that you find in produce aisles the rest of the year. Simplicity itself.–Renee Schettler Rossi
Asparagus and Arugula Salad
- Quick Glance
- Quick Glance
- 20 M
- 25 M
- Serves 2 to 4
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Recipe Testers Reviews
Asparagus was always my father’s favorite vegetable, and its short season and high price made it even more precious. This recipe offers a fine way to enjoy the delicacy with minimal adornment—just enough to highlight its beauty. I first looked at this as a salad, but it is really more a way to showcase asparagus with a garnish of another vibrant spring plant, arugula. In keeping with the theme of youthfulness and spring, the recipe seems also intended to use a young Parmesan, which I did not have. Both Parmesan and vinaigrette match well with asparagus, and this bright red wine vinaigrette (enhanced with the application of a little fresh lemon juice) proves a great choice of minimalist dressing.
This lovely combination of asparagus, arugula, and Parmesan added a fantastic "spring" element to our dinner. My normally anti-asparagus family gobbled up the whole plate of asparagus and were practically licking the remaining cheese and dressing in the bottom of the dish. Okay, that last part was me, but it really was that good. This recipe will be at the top of my list each time asparagus season returns. A very elegant, delicious dish with minimal effort. I loved the technique of shaving the bottom of the stalks - this kept them very tender. While the stalks were hydrating, I made the dressing, and shaved the cheese.