Spring Dinner Party Asparagus and Arugula Salad
Fresh asparagus and peppery arugula make an elegant salad that screams spring. It’s light enough to start a dinner party without filling anyone up before the main course.
The combination of crisp-tender asparagus, bright lemon dressing, and creamy goat cheese feels fancy but takes just 20 minutes to pull together.
Getting Asparagus Crisp-Tender Without Overcooking
Blanching asparagus quickly in boiling water gives you that ideal crisp-tender texture. You want spears that still have some bite but aren’t raw and tough. The key is timing – thick spears need about 2-3 minutes while thin ones need just 1-2 minutes.
Plunging the asparagus into ice water immediately after blanching stops the cooking process. This technique keeps the spears bright green and prevents them from turning mushy. Don’t skip this step or you’ll end up with drab, overcooked vegetables.
Must-Have Items
Spring Dinner Party Asparagus and Arugula Salad
Equipment Needed
- Large pot
- Large bowl for ice water
- Slotted spoon or tongs
- Small whisk
- Large serving bowl
Instructions
- Prepare water: Bring a large pot of salted water to boil. Prepare a large bowl of ice water and set aside.
- Blanch asparagus: Add asparagus to boiling water and cook for 1-3 minutes depending on thickness, until crisp-tender and bright green. Immediately transfer to ice water using a slotted spoon.
- Cool and cut: Let asparagus cool completely in ice water, about 2 minutes. Drain well and pat dry with paper towels. Cut into 2-inch pieces on the diagonal.
- Make dressing: In a small bowl, whisk together lemon juice, lemon zest, olive oil, Dijon mustard, honey, salt, and pepper until well combined.
- Assemble salad: In a large serving bowl, combine arugula and asparagus. Drizzle with dressing and toss gently. Top with crumbled goat cheese and pine nuts. Serve immediately while asparagus is still cool and arugula is crisp.
Nutrition Facts
Per Serving (1 serving)
