15-Minute Asparagus and Arugula Salad
Fresh asparagus gets quickly blanched until bright green and tender, then tossed with peppery arugula and a bright lemon vinaigrette. You’ll have a crisp, satisfying salad that works as a light lunch or elegant side dish.
The key is blanching the asparagus just enough to take away the raw bite while keeping it crisp. No lengthy roasting or complicated prep needed.
How to Blanch Asparagus Without Overcooking
Blanching asparagus for exactly 2-3 minutes keeps it bright green and crisp-tender. Drop the spears into rapidly boiling salted water, then immediately transfer them to an ice bath to stop the cooking process.
Skip the ice bath and your asparagus will turn dull green and mushy from residual heat. The contrast between the warm asparagus and cool arugula also makes the salad more interesting to eat.
Top Picks Today
15-Minute Asparagus and Arugula Salad
Equipment Needed
- Large pot
- Large bowl for ice bath
- Small bowl for dressing
- Whisk
- Tongs or slotted spoon
Instructions
- Prepare water: Bring a large pot of salted water to a rolling boil. Prepare an ice bath by filling a large bowl with cold water and ice cubes.
- Blanch asparagus: Add asparagus to the boiling water and cook for 2-3 minutes until bright green and crisp-tender. Immediately transfer with tongs to the ice bath to stop cooking. Let cool for 2 minutes, then drain well.
- Make dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper until smooth and emulsified.
- Assemble salad: Cut the blanched asparagus into 2-inch pieces. In a large serving bowl, combine asparagus and arugula. Drizzle with dressing and toss gently to coat.
- Garnish and serve: Top with shaved Parmesan and toasted pine nuts. Serve immediately while asparagus is still slightly warm and arugula is crisp.
Nutrition Facts
Per Serving (1 serving)
