And a simple salad on the side…

Roasted Asparagus Salad with Bitter Greens because I couldn’t find arugula!

Sometimes, the side dish steals the show.  This roasted asparagus salad recipe looked good and sounded better!  I had to get mixed greens because I couldn’t find arugula by itself. This one’s I keeper I’ll be making again because, I just happened to have a little asparagus in the crisper from last night!

With a salad like this, the challenge was what to do for a main course?  Lamb shoulder is always a good choice, especially when roasted with Meyer lemon juice and oregano with a sprinkle of garlic powder.

To accompany the salad, lamb shoulder chops with Meyer lemon, oregano and a light sprinkle of garlic powder and a small Yukon Gold potato.


Serves 4


1 lb thick asparagus

Olive oid, sea salt and pepper

2 Tbsp finely diced shallot

1-1/2 Tbsp sherry vinegar

3-1/2 Tbsp roasted walnut oil or good olive oil

3 generous handfuls arugula leaves

2 hard-cooked eggs, quartered

¼ cup roasted walnuts


  1. Preheat oven to 425°. In a large, shallow baking dish, toss asparagus with olive oil and pinches of salt and pepper until tender – 15 – 20 minutes. Transfer to a platter.
  1. In a small bowl, combine diced shallot, vinegar and ¼ tsp sea salt. Let stand a few minutes, then whisk in oil.
  1. In a bowl, toss arugula leaves with dressing to coat. Heap over asparagus and tuck in quartered eggs and sprinkle with walnuts. Add more dressing and salt to taste.





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