Roasted Asparagus and Arugula Spring Salad
Ingredients
4 servings
- 1 bunch asparagus, tough parts trimmed
- 5 cups arugula
- 1 cup thawed frozen green peas
- 1 tablespoon olive oil
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
For the croutons:
- 2 tablespoons olive oil
- 3 garlic cloves, crushed
- 6 sprigs fresh thyme
- 4 slices Food For Life Genesis 1:29® Sprouted Whole Grain Bread, cut into 1” cubes
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
For the dressing:
- 2 tablespoons fresh lemon juice
- 1 tablespoon whole grain mustard
- 1 garlic clove, minced
- ¼ teaspoon fine sea salt
- ¼ teaspoon black pepper
- ¼ cup olive oil
Directions
- Preheat oven to 425°F.
- On a baking sheet toss together asparagus, oil, salt, and pepper. Roast until tender, about 10 minutes.
- For croutons, in a medium skillet heat oil. Add garlic and thyme and cook 1 minute. Add bread cubes, salt, and pepper, and cook, stirring occasionally, until bread is toasted and crisp, about 10 minutes.
- In a medium bowl whisk together lemon juice, mustard, garlic, salt, and pepper. Gradually whisk in oil.
- Cut asparagus into 1” pieces. In a large bowl toss together arugula, peas, asparagus, and dressing to taste. Serve topped with croutons
