I’ve been craving this salad for weeks now. I’m not sure what triggered the idea, but it slowly expanded in mind, every few days mentally adding a new ingredient. Today, finally, I put pen to paper, err knife to vegetable (???) and made it happen!
The salad is the epitome of fresh, spring flavors, with a little Italian influence thrown in for good measure. The base is a bed of peppery baby arugula, topped with blanched asparagus, salty Prosciutto and Parmesan cheese, and finished with a smattering of toasted pine nuts and tart fresh lemon juice. The whole thing is a delight to the palate and to the mind, which in my case so badly wanted the weather to feel as springy as the salad tasted.
This is a must-try. It’s simple and doesn’t even require making a salad dressing. Simply drizzle a bit of olive oil and lemon juice over the top and it’s ready to serve.
Here’s the recipe for Spring Green Asparagus & Arugula Salad: