Roasted Asparagus; Arugula and Shallot Vinaigrette

August 28, 2008

 

Categories:
TASTE Archives


Post this article or share with a friend

 

If you like this recipe, I am sure you will love these related recipes!

 

 




I' ve mentioned it before, but Patricia Wells' book, “Vegetables Harvest”is one of the best places to look for fresh, simple vegetable dishes. Most of what Wells recommends includes a bit of olive oil, fleur de sel, high quality cheese and organic produce. None of the recipes is more than a few lines long, highlighting the value of simply prepared, high quality ingredients—a combination that really does pay off. I served this salad before steak and mushroom ragout. The pungency of the arugula tempered by the sweet, roasted asparagus and salty cheese was a great opener for the rich, earthy flavors of meat and mushrooms. This could also be a great side dish for a rich fish like salmon or swordfish, though the flavors might overpower a lighter meat.

Here' s how it goes (for 4)

Make vinaigrette:

In a small jar with lid mix 1/3 c minced shallot (2 large) with 2 tablespoons best quality sherry wine vinegar and 2 tbsp fresh lemon juice. Add the zest of 1 lemon (organic) with a pinch of sea salt. * Shake jar to dissolve salt. * Add 1/3 c extra virgin olive oil and shake again. * Store refrigerated and shake before each use to emulsify.

Bake a pound of fresh, green asparagus (ends trimmed) at 450 degrees. To do this, arrange asparagus in a pan large enough to hold them in a single layer. Drizzle with 2 tbsp vinaigrette and sprinkle with coarse salt. Roll the asparagus in the vinaigrette to coat, and sprinkle with 2 tbsp water to keep asparagus from drying in the pan. * Roast about 12 minutes.

In the meantime, combine 6 cups of arugula and ΒΌ c finely chopped, fresh chives in a large bowl on top of 3 tbsp vinaigrette. * Coat the greens with your fingers—add more dressing if necessary, but do not over-dress. * Transfer to individual dinner plates.

When the asparagus is cooked, layer spears on top of the arugula and cover each bowl with a few shavings of good parmesan and sprinklings of fleur de sel.

I made this salad with ½ as much arugula but with the full serving of asparagus for just two people. It was very good since we' re both asparagus lovers—if you' re serving this as a side dish rather than a starter salad, I would recommend doing the same.

Post this article or share with a friend

You must be logged in to post a comment.



Twitter Bread and Courage Feed Facebook