Roasted Asparagus and Arugula Salad with Shallot Vinaigrette

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

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)

Directions:

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 400°F. 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.

By RecipeOfHealth.com