Ingredients
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4 cups arugula (rocket), cleaned
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1 handful basil, leaves only and cleaned, sliced in ribbons
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1 bunch, about 1 cup, fresh asparagus, hard tips removed
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1 tablespoon olive oil
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1/2 shallot, thinly sliced
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1 clove garlic, thinly sliced
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1/3 cup pine nuts, lightly toasted
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dressing
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2 tablespoons olive oil
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1 tablespoon balsamic vinegar
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juice of 1/2 lemon
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sea salt and black pepper, to taste
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to finish
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1/4 cup shaved parmesan cheese
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optional
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1/2 avocado, cubed or sliced
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4 pieces thinly sliced prosciutto, torn apart
Directions
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1
Done
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Diagnolly cut the asparagus into 1 inch pieces, set aside. |
|
2
Done
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In a medium sauté pan, heat the olive oil over medium high heat. |
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3
Done
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Add the shallots and sauté for 2-3 minutes until just translucent. Add the garlic and sauté for 30 seconds. |
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4
Done
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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. |
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5
Done
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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. |
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6
Done
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Toss together well, and add remaining oil and vinegar as necessary and preferred. Season with salt and pepper, toss and taste, adjusting as desired. |
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7
Done
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to serveSprinkle with shaved parmesan on top and serve. |
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8
Done
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optionalTop with avocado and/or torn pieces of prosciutto. |
