Asparagus and Arugula Salad
This asparagus and arugula salad is simplicity itself. Warm blanched asparagus topped with fresh arugula, shavings of Parmigiano Reggiano cheese, a garlic vinaigrette, and a squeeze of lemon juice.
Ingredients
- 12 to 16 medium asparagus spears (about 1/2-inch or 12 mm thick)
- 1 teaspoon red wine vinegar
- Sea salt
- 1 garlic clove, minced
- 2 tablespoons extra-virgin olive oil
- 1 ounce grated Parmigiano-Reggiano cheese and 1 ounce (30 g) sliced Parmigiano-Reggiano cheese, or more to taste
- 1 lemon wedge
- 1 cup arugula, washed and spun dry
- Freshly ground black pepper
Instructions
- First, trim the asparagus, cutting 1 or 2 inches (2.5 or 5 cm) off the woody ends. If your asparagus spears have a fairly tough outer layer, use a swivel vegetable peeler to shave the bottom 3 to 4 inches (7.5 to 10 cm) of the stalks, taking off the harder outer skin. As you work, toss the peeled asparagus in a shallow dish filled with cold water and let it soak for 5 minutes. Drain the asparagus.
- In a small glass bowl, combine the vinegar and a good pinch of salt. After a minute, add the garlic and vigorously whisk in the olive oil and a few drops of water. It should thicken and smooth a little.
- In a pan large enough to hold the asparagus lying flat, heat 2 inches (5 cm) water over high heat. When the water comes to a boil, add a good pinch of salt, then add the asparagus and put a lid on the pan. Allow the water to return to a boil, then turn the heat down to medium-low to maintain a gentle boil. The asparagus should be done in 3 to 4 minutes, when they are slightly softened but still firm. If it’s the very skinny early asparagus, it will be done in 1 minute.
☞ TESTER TIP: If you smell asparagus while it's cooking, you're at the edge of cooking it too long. So get them out of the water quickly and drain them well.
- Place the asparagus on a warmed platter. Sprinkle them with some sea salt, some grated Parmesan, and a little lemon juice. Place the arugula on top, add the vinaigrette and the shaved Parmesan, and finish with a couple grindings of black pepper. Then prepare to lick the plate clean.
Nutrition
Serving: 1portion | Calories: 206kcal | Carbohydrates: 6g | Protein: 8g | Fat: 18g | Saturated Fat: 4g | Monounsaturated Fat: 11g | Cholesterol: 10mg | Sodium: 233mg | Fiber: 2g | Sugar: 2g