Roasted Asparagus And Arugula Salad With Shallot Vinaigrette Recipe

Name: Roasted Asparagus And Arugula Salad With Shallot Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup minced shallots (about 2 large); 2 tablespoons fresh lemon juice; 2 tablespoons Sherry wine vinegar; 2 teaspoons grated lemon peel; 1 1/2 teaspoons Dijon mustard; 1/3 cup extra-virgin olive oil; 1 pound slender asparagus, tough ends trimmed; 6 cups (lightly packed) arugula (about 5 ounces); 3 tablespoons chopped fresh chives; 1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

Servings: persons

1/3 cup minced shallots (about 2 large)
2 tablespoons fresh lemon juice
2 tablespoons Sherry wine vinegar
2 teaspoons grated lemon peel
1 1/2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil
1 pound slender asparagus, tough ends trimmed
6 cups (lightly packed) arugula (about 5 ounces)
3 tablespoons chopped fresh chives
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

1
Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
2
Preheat oven to 400u00b0F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
3
Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/3 cup minced shallots (about 2 large), 2 tablespoons fresh lemon juice, 2 tablespoons Sherry wine vinegar, 2 teaspoons grated lemon peel, and more.

Yes, Roasted Asparagus And Arugula Salad With Shallot Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Asparagus And Arugula Salad With Shallot Vinaigrette

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