Asparagus is a welcomed sign of spring …
This light, refreshing, and spring-like salad can accompany any brunch, lunch or dinner menu.
Grilled Asparagus and Spinach Salad
Number of Servings: 4
Salad Ingredients:
12-14 fresh thin asparagus spears, tough ends snapped off
Vegetable oil for grill pan
Sea salt; freshly ground black pepper
Juice and zest from ½ of a lemon
3-4 handfuls of fresh spinach leaves
1 handful of fresh basil leaves
2 hard-cooked eggs, cooled, and quartered
Shaved Parmigiano-Reggiano cheese for garnish
Vinaigrette:
1 clove of garlic, minced
1 teaspoon (5 mL) Dijon mustard
2 tablespoons (30 mL) white balsamic glaze (or reduce ¼ cup of white balsamic vinegar and add a little honey)
2 tablespoons (30 mL) extra virgin olive oil
Sea salt; freshly ground black pepper
Method:
- Prepare hard-cooked eggs. Refrigerate until serving time.
- Preheat a grill pan; brush with vegetable oil. Grill asparagus stalks (about 5 minutes).
- Place grilled asparagus on a plate. Lightly season with salt and pepper; drizzle with lemon juice and sprinkle the zest over top. Set aside to cool.
- Place spinach and basil leaves in a salad bowl.
- When the asparagus has cooled to room temperature, cut each stalk into 2-inch lengths and add to the salad bowl. Toss to combine. The lemon juice/zest that remains on the plate can be added to the vinaigrette.
- Make vinaigrette: In a small bowl combine garlic, mustard, and white balsamic glaze. Whisk in olive oil. Season to taste. Stir in the leftover lemon juice/zest from the asparagus.
- Pour dressing over the spinach-asparagus mixture. Toss to combine.
- Divide the salad among 4 plates. Arrange 2 egg quarters on each side of the salad (alternatively, the eggs can be grated and sprinkled over top).
- Garnish with shaved Parmigiano-Reggiano cheese.
