Spring Asparagus Salad with Baby Arugula and Tomato Vinaigrette
Source: Charles Vollmar, Epicurean Exchange
This is a great way to enjoy raw asparagus – not a common idea. This is an opportunity to enjoy the first of the young California spring asparagus. Choose medium-sized asparagus (not pencil or large) and look for tips that are tight and free from flowering.
5 firm tomatoes, seeded and cut into 1/4” dice (or 2 pints cherry or pear tomatoes, cut in half)
2 bunches fresh chives, minced
¼ cup cider vinegar
¼ cup extra-virgin olive oil
¼ cup pistachio oil or walnut oil
Kosher salt and freshly ground black pepper to taste
3 pounds asparagus
4 cups baby arugula
1 bunch fresh basil leaves
½ cup pistachio nuts, chopped
- In a small bowl, add the cider vinegar. Combine the two oils and slowly whisk together with the vinegar. Add the tomatoes and chives and stir to combine; season with kosher salt and freshly ground black pepper to taste.
- Wash and trim the asparagus and peel the lower third. Slice diagonally into thin slices and toss in the dressing.
- To serve, arrange arugula on plates, top with asparagus and tomato vinaigrette mixture and garnish with chopped pistachio nuts and fresh basil leaves.