Arugula Salad with Roasted Asparagus Recipe

As we mentioned on the show, asparagus hits the aphrodisiac list because of its shape mostly, but we love its flavor. Try this simple recipe as a great summer salad that may get the mood going.

An aphrodesiac dish.


4 cups baby arugula leaves, loosely packed
8 asparagus spears
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated Parmigiano Reggiano cheese

Preheat oven to 400° F. Snap off tough ends of asparagus and toss with about ½ tablespoon of the olive oil on a baking sheet lined with foil (easier to handle and clean). Place spears in a single layer and season with salt and pepper. Roast until tender crisp and slightly charred, about 5-10 minutes depending on thickness of the spears.

Combine remaining olive oil, vinegar, mustard, salt and pepper and whisk to combine. To serve, toss arugula with dressing. Top with asparagus spears, sprinkle reggiano on top, and serve.

Let us know what you think. And, here is another asparagus recipe you might enjoy:

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