This morning the farmer's market had loads of greens and asparagus.
Here is a recipe for a fantastic salad from Epicurious..The arugula from Bird Creek Farms is tender (almost like spinach) and bright compared to the store bought type I've been eating this winter. Use this salad for your next event served with grilled salmon or lemon pepper marinated tofu. Everything can be served room temperature so you can enjoy your company. The peppery arugula greens are a perfect match to the asparagus with this deep herbal dressing. I hope you like it, too.
SUMMER ARUGULA AND ROASTED ASPARAGUS SALAD
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)(omit if vegan)
Whisk first 5 ingredients in small bowl to blend.
Gradually whisk in oil.
Season vinaigrette to taste with salt and pepper.
Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.
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.
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.