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Arugula salad with asparagus

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Ingredients for 2 servings:

  • 200 g arugula, washed and cleaned
  • 200 g green asparagus, cut into 3 cm long pieces
  • 200 g diced tomatoes
  • 50 g Serrano ham, roughly shredded
  • 50 g Parmesan, coarsely grated
  • 4 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tbsp lime juice
  • salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 31 minutes

light and delicious

Blanch the asparagus in boiling salted water for about 6 minutes. Divide the arugula between two plates. Add the cooled, drained asparagus, ham, and diced tomatoes. Sprinkle with Parmesan cheese. Mix the remaining ingredients together to make the dressing and drizzle over the salad. Serve on its own as a starter or with baguette or toast as a light main course.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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