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Asparagus trio salad with arugula and basil

Updated: Apr 26, 2021

Sometimes a salad is super easy and super good. This salad is about the essence of great spring flavors, tender asparagus, and fresh peas in a light lemon dressing. The bold asparagus is balanced by the sweet peas and the dressing adds that perfect pop of flavor. Yes, simple can be so good! I had some good Parmesan cheese in my fridge, so I grated some on top for an additional pop of salt.

I found this beautiful book on salads hiding in the bookstore under the local authors section. I took a glance through it and had to purchase it immediately, something I rarely ever do. A cookbook packed with amazing salads for every season and appetite, from this light spring creation to hearty lentil salads to fresh fruit salad. You can purchase this cookbook and learn more about this chef here.

For more delicious recipes from this cookbook click here.

Ingredients:

Zest of 1 lemon or 2 limes

Juice of 1 lemon or 1 lime

4 tablespoons olive oil

Salt and pepper to taste

4 oz baby arugula

2 small bunches asparagus, if you can find them in different colors, the salad will look lovely, trimmed and cut into 1-inch pieces

2 cups mixed basil, Italian and Thai

1/2 lb fresh peas, or frozen ok


Mix the lemon juice, 3 tablespoons oil, salt and pepper together. Set aside.

Add 1 tablespoon oil to a large frying pan and sauté the asparagus, peas and lemon zest with some salt and pepper. Cook till the asparagus and peas turn a bright green and are just cooked through, about 2-3 minutes. Set aside to cool. Do not overcook the vegetables and turn them green-grey please!


To serve, toss the cooked asparagus in the lemon juice-olive oil mix. Taste and adjust seasonings. Add this to the center of a bowl adding the arugula and basil around the mix. Serve Immediately.

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