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.
ROASTED ASPARAGUS SALAD WITH ARUGULA
Serves 4
INGREDIENTS
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
METHOD
- 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.
- In a small bowl, combine diced shallot, vinegar and ¼ tsp sea salt. Let stand a few minutes, then whisk in oil.
- 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.