Roasted Asparagus and Arugula Spring Salad


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:

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
  1. Preheat oven to 425°F.
  2. On a baking sheet toss together asparagus, oil, salt, and pepper. Roast until tender, about 10 minutes.
  3. 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.
  4. In a medium bowl whisk together lemon juice, mustard, garlic, salt, and pepper. Gradually whisk in oil.
  5. Cut asparagus into 1” pieces. In a large bowl toss together arugula, peas, asparagus, and dressing to taste. Serve topped with croutons