There are so many different ways you can combine and dress this asparagus salad and we decided to feature this one as it is from Rebecca Katz’s recent book The Longevity Kitchen. Hope you like the salad as much as we did!
2 bunches asparagus, peeled with the ends snapped off
2 teaspoons extra virgin olive oil
¼ teaspoon sea salt
4 cups of fresh arugula leaves, washed and spun dry
1/3 cup hazelnuts, coarsely chopped –
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil
1/4 teaspoon sea salt
A few grinds of freshly cracked pepper
Pre-heat oven to 400°F.
Place hazelnuts on a sheet pan and place in the oven as it is pre-heating. Roast for 5-7 minutes until aromatic and browned. Remove to a plate and reserve.
On the same sheet pan place the asparagus in a single layer, and drizzle with olive oil, and a generous sprinkle of salt. Toss the stalks around to insure they each are coated. Cook for 8-12 minutes, depending on the size, until just al dente! Transfer from the oven and set aside.
In a small mixing bowl add lemon juice, olive oil, salt and pepper for the dressing. Mix well with a small whisk.
In a large bowl, toss the arugula with half of the dressing. Place a one-cup mound, on single plates, or a platter, and arrange 5 stalks of asparagus on top. Drizzle with the remaining dressing, and sprinkle with the crushed hazelnuts.