Roasted Asparagus and Arugula Salad with Shallot Vinaigrette |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/3 cup minced shallots (about 2 large) | 2 tablespoons fresh lemon juice | 2 tablespoons Sherry wine vinegar |
| 2 tablespoons 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. |
| 2 | Preheat oven to 400 F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinle 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. Trasfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperaute. |