Art_Of_Entertaining_2016
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Lunch with the Girls<br />
Roasted Asparagus Salad with Arugula<br />
The combination of the arugula and asparagus makes this salad perfect.<br />
Ingredients<br />
• 3 pounds fresh asparagus, trimmed<br />
• 1/4 cup olive (and more for coating pan)<br />
• 2 garlic cloves, minced<br />
• 1 small red onion, sliced paper thin<br />
• Bag of Arugula cleaned<br />
Dressing<br />
• 1/4 cup olive<br />
• 1 tablespoon cider or red wine vinegar<br />
• 1 tablespoon Dijon mustard<br />
• 1 teaspoon lemon juice<br />
• 1/2 teaspoon salt<br />
• 1/8 teaspoon pepper<br />
Directions<br />
Preheat oven to 400 degrees F<br />
1. Take a 13x9 baking dish and brush olive oil to coat. In a small bowl combine olive lace asparagus in a 13-in. x 9-in. x 2-in. baking dish<br />
coated with olive oil. In a small bowl combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, for 20 minutes or until<br />
tender, rotating asparagus in the pan after 10 minutes. Cool completely.<br />
2. Combine dressing ingredients in a small bowl<br />
3. To serve, place asparagus on platter, add red onion and arugula and pour dressing over the top.<br />
.<br />
50 www.CindysTable.com © Cindy’s Table
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