Date Night Asparagus and Arugula Salad
This elegant salad combines tender asparagus with peppery arugula for a sophisticated starter that’s ready in minutes. It’s fancy enough for date night but simple enough for weeknight dinners.
The key is using fresh, high-quality ingredients since there’s nowhere to hide in such a clean dish.
Getting the Asparagus Texture Right
Blanching asparagus keeps it bright green and gives you that tender-crisp bite that works beautifully in salads. You’ll want to cook it just until it turns vibrant green and loses its raw crunch, about 2-3 minutes depending on thickness.
The ice bath stops the cooking immediately, so your asparagus won’t turn mushy or drab olive green. Don’t skip this step – it’s what keeps the spears looking restaurant-fresh and maintains that satisfying snap when you bite into them.
Most Loved Products
Date Night Asparagus and Arugula Salad
Equipment Needed
- Large pot
- Large bowl for ice bath
- Small whisk
- Vegetable peeler or cheese plane
Instructions
- Prepare water: Bring a large pot of salted water to boil. Prepare an ice bath by filling a large bowl with cold water and ice cubes.
- Blanch asparagus: Add asparagus to boiling water and cook for 2-3 minutes until bright green and tender-crisp. Immediately transfer to ice bath using tongs or slotted spoon. Let cool for 2 minutes, then drain and pat dry.
- Make dressing: In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper until smooth and emulsified.
- Prepare vegetables: Cut asparagus into 2-inch pieces on the diagonal. In a large serving bowl, combine arugula and asparagus pieces.
- Assemble salad: Drizzle dressing over salad and toss gently to coat. Top with shaved Parmesan and toasted pine nuts. Serve immediately while asparagus is still slightly cool and arugula is crisp.
Nutrition Facts
Per Serving (1 serving)
