Farmers Market Asparagus and Arugula Salad
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Fresh asparagus and peppery arugula make a bright spring salad that’s ready in 15 minutes. You’ll blanch the asparagus just until crisp-tender, then toss it with arugula and a simple lemon vinaigrette.
This salad works great as a light lunch or side dish when asparagus is at its peak.
Getting the Asparagus Texture Right
Blanching asparagus for exactly 2-3 minutes gives you that crisp-tender bite that makes this salad work. The spears should still have some snap but won’t taste raw or tough.
Drop them straight into an ice bath after blanching to stop the cooking immediately. This keeps the bright green color and prevents them from getting mushy. Pat them completely dry before adding to the salad or the vinaigrette won’t stick properly.
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Farmers Market Asparagus and Arugula Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Equipment Needed
- Large pot
- Large bowl with ice water
- Small whisk
- Large salad bowl
Instructions
- Blanch asparagus: Bring a large pot of salted water to boil. Add asparagus pieces and cook for 2-3 minutes until bright green and crisp-tender. Immediately transfer to ice water bath and let cool completely, about 2 minutes. Drain and pat completely dry with paper towels.
- Make dressing: In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper until smooth and emulsified, about 30 seconds.
- Assemble salad: In a large salad bowl, combine blanched asparagus and arugula. Drizzle with dressing and toss gently to coat. Top with toasted pine nuts and shaved Parmesan. Serve immediately while asparagus is still cool and arugula is crisp.
Nutrition Facts
Per Serving (1 serving)
Calories: 220 kcal
Total Fat: 19g
Saturated Fat: 3g
Cholesterol: 4mg
Sodium: 420mg
Total Carbs: 8g
Fiber: 4g
Sugars: 4g
Protein: 7g
