Recipe information
Yield
6 Servings
Ingredients
1
/3 cup minced shallots (about 2 large)
2
tablespoons fresh lemon juice
2
tablespoons Sherry wine vinegar
2
teaspoons grated lemon peel
1
1/2 teaspoons Dijon mustard
1
/3 cup extra-virgin olive oil
1
pound slender asparagus, tough ends trimmed
6
cups (lightly packed) arugula (about 5 ounces)
3
tablespoons chopped fresh chives
1
/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)
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Preparation
Step 1
Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. DO AHEAD Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.
Step 2
Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
Step 3
Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.