Asparagus and Arugula Salad
This Mediterranean salad combines tender asparagus with peppery arugula for a fresh spring dish that’s ready in minutes. The asparagus gets quickly blanched to keep its bright color and crisp texture.
It’s an ideal side dish when you want something light but flavorful, and the lemon vinaigrette ties everything together without overwhelming the vegetables.
Getting Asparagus Texture Right
Blanching the asparagus briefly in boiling water keeps it bright green and gives you that crisp-tender bite that works well in salads. You want the spears to still have some snap when you bite them, not soft and mushy.
Drop them straight into ice water after blanching to stop the cooking immediately. This technique keeps the color vibrant and prevents overcooking. Thick spears need about 2-3 minutes, while thin ones only need 1-2 minutes in the boiling water.
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Asparagus and Arugula Salad
Equipment Needed
- Large pot
- Large bowl for ice water
- Small whisk or fork
- Large serving bowl
Instructions
- Prep asparagus: Bring a large pot of salted water to boil. Prepare a bowl of ice water and set aside. Trim woody ends from asparagus and cut spears into 2-inch pieces.
- Blanch asparagus: Add asparagus to boiling water and cook for 1-3 minutes depending on thickness, until bright green and crisp-tender. Immediately transfer to ice water using a slotted spoon. Let cool completely, then drain well.
- Make dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, and minced garlic. Season with salt and pepper to taste.
- Assemble salad: In a large serving bowl, combine arugula and blanched asparagus. Drizzle with dressing and toss gently. Top with shaved Parmesan and toasted pine nuts. Serve immediately while asparagus is still slightly cool.
Nutrition Facts
Per Serving (1 serving)
