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arugula, asparagus, pinenuts and fresh basil salad

Anything with basil just tastes better, not to mention its bright, spicy flavor just makes you feel better.  This super simple salad is for the cold winter months when there are not many fresh seasonal vegetables in the markets.  I say seasonal because you can get most vegetables anytime but whether they taste good is another question.

I like to serve this with pasta because it adds a good balance of greens and crunch to the meal.

arugula, asparagus, pinenuts and fresh basil salad

Anything with basil just tastes better, not to mention its bright, spicy flavor just makes you feel better.  This super simple salad is for the cold winter months when there are not many fresh seasonal vegetables in the markets.  I say seasonal because you can get most vegetables anytime but whether they taste good is another question.

I like to serve this with pasta because it adds a good balance of greens and crunch to the meal.

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Ingredients

Recipe serves: 4
4 cups arugula (rocket), cleaned
1 handful basil, leaves only and cleaned, sliced in ribbons
1 bunch, about 1 cup, fresh asparagus, hard tips removed
1 tablespoon olive oil
1/2 shallot, thinly sliced
1 clove garlic, thinly sliced
1/3 cup pine nuts, lightly toasted
dressing
2 tablespoons olive oil
1 tablespoon balsamic vinegar
juice of 1/2 lemon
sea salt and black pepper, to taste
to finish
1/4 cup shaved parmesan cheese
optional
1/2 avocado, cubed or sliced
4 pieces thinly sliced prosciutto, torn apart
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arugula, asparagus, pinenuts and fresh basil salad
  • time
    20 minutes
  • serves
    4
  • skill level
    Easy

Ingredients

  • optional

Directions

1
Done

Diagnolly cut the asparagus into 1 inch pieces, set aside.

2
Done

In a medium sauté pan, heat the olive oil over medium high heat.

3
Done

Add the shallots and sauté for 2-3 minutes until just translucent. Add the garlic and sauté for 30 seconds.

4
Done

Add the asparagus and cook until just tender but still slightly crisp in the center, about 4-6 minutes. Season the asparagus with salt and pepper. You may need to add 1-2 tablespoons water to help cook the asparagus to be more tender.

5
Done

Place arugula, asparagus, pine nuts and basil in a bowl. Toss and then add 1 tablespoon olive oil, 1/2 tablespoon vinegar and juice of lemon.

6
Done

Toss together well, and add remaining oil and vinegar as necessary and preferred. Season with salt and pepper, toss and taste, adjusting as desired.

7
Done

to serve

Sprinkle with shaved parmesan on top and serve.

8
Done

optional

Top with avocado and/or torn pieces of prosciutto.