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Fresh Asparagus and Arugula Salad Recipe with Easy Zesty Lemon Vinaigrette

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A fresh, vibrant salad featuring crisp asparagus and peppery arugula tossed in a bright, zesty lemon vinaigrette. Perfect for a light, satisfying meal or side dish.

Ingredients

Scale
  • 1 bunch fresh asparagus (about 1 pound or 450 grams), trimmed and cut into 2-inch pieces
  • 4 cups arugula (about 120 grams), washed and dried
  • Juice of 1 large lemon (about 3 tablespoons or 45 ml), freshly squeezed
  • 3 tablespoons extra-virgin olive oil (45 ml), cold-pressed if possible
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or maple syrup
  • 1 small garlic clove, finely minced or pressed (optional)
  • Salt and freshly ground black pepper, to taste
  • Optional toppings: toasted pine nuts or slivered almonds, shaved Parmesan cheese, thinly sliced radishes

Instructions

  1. Trim and prepare the asparagus by rinsing and snapping or cutting off the tough woody ends (about 1-2 inches from the bottom). Cut stalks into roughly 2-inch pieces. (5 minutes)
  2. Blanch the asparagus in a pot of boiling salted water for 2-3 minutes until bright green and just tender but still crisp. Immediately transfer to a bowl of ice water to stop cooking. Drain and pat dry after 5 minutes. (10 minutes including cooling)
  3. Prepare the arugula by rinsing under cold water and drying thoroughly using a salad spinner or kitchen towel. (5 minutes)
  4. Make the zesty lemon vinaigrette by combining lemon juice, olive oil, Dijon mustard, honey (or maple syrup), and minced garlic in a small bowl or jar. Whisk or shake vigorously until emulsified. Season with salt and pepper to taste. (5 minutes)
  5. In a large bowl, toss the blanched asparagus and arugula with the vinaigrette until evenly coated. Adjust seasoning if needed. (3 minutes)
  6. Add optional toppings such as toasted pine nuts, slivered almonds, shaved Parmesan, or radishes for extra texture and flavor. (2 minutes)
  7. Serve immediately for maximum crispness or chill for up to 2 hours before serving.

Notes

Peel lower stalks of asparagus if fibrous before cooking. Use an ice bath immediately after blanching to preserve color and crunch. Whisk or shake vinaigrette until emulsified for best coating. Toast pine nuts lightly for enhanced flavor. Toss gently to avoid bruising arugula leaves. Prepare components separately if making ahead to keep greens crisp.

Nutrition

Keywords: asparagus salad, arugula salad, lemon vinaigrette, fresh salad, healthy salad, spring salad, easy salad recipe, light salad

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