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.
- 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
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:
Add raspberry balsamic vinegar, honey, onion powder, and salt to blender and blend on high for 30 seconds.
Slowly add olive oil while blending to form an emulsion.
Finish the salad:
Chop hazelnuts coarsely and roast in oven for 4 minutes.
Chop cooked asparagus into 2 inch pieces.
Tear arugula fine.
Toss all ingredients with dressing and serve directly.
This recipe works with green or white asparagus. If you use white, make sure to peel the stalks before cooking.