Asparagus salad
Asparagus is one of those vegetables, like sweet corn, that is so much better fresh from the field. We have an asparagus farm about 5 minutes bike ride from our house. Their handwritten signage in the village is one of the great harbingers of spring.
Ingredients
- 4 spears or up to 1/2 pound asparagus
- 1 bag 3 ounces arugula
- 1/4 c fresh raspberries
- 2 T hazelnuts
- 1/4 c raspberry balsamic vinegar
- 1 t honey
- 1/2 t onion powder
- 1/4 t salt
- 3 T olive oil
Instructions
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If you’re not starting with leftover, already-cooked asparagus, first prepare the asparagus as follows. Pre-heat the oven to 400 F. Break off the asparagus spears by bending them until they break at a natural point. Toss with just enough olive oil to coat (about 2 t for 1/2 pound) and sprinkle with salt. Roast in the oven 10 minutes or until tender. Let cool.
Make the dressing:
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Add raspberry balsamic vinegar, honey, onion powder, and salt to blender and blend on high for 30 seconds.
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Slowly add olive oil while blending to form an emulsion.
Finish the salad:
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Chop hazelnuts coarsely and roast in oven for 4 minutes.
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Chop cooked asparagus into 2 inch pieces.
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Tear arugula fine.
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Toss all ingredients with dressing and serve directly.
Recipe Notes
This recipe works with green or white asparagus. If you use white, make sure to peel the stalks before cooking.