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Grilled Asparagus & Arugula Salad with Shaved Parmesan
Ingredients
- 1/4 cup olive oil
- 2 teaspoons finely shredded lemon peel
- 3 tablespoons lemon juice
- 1/2 teaspoon sea salt or coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound fresh asparagus spears
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 4 cups arugula or spinach
- 4 ounces Parmesan cheese, cut into thin slices (curls) with a vegetable peeler
Directions
For dressing:1. In jar with screw-top lid, combine the 1/4 cup oil, lemon peel and juice, the 1/2 teaspoon salt and the 1/4 teaspoon black pepper. Cover and shake well; set aside.
2. Clean and trim asparagus; coat lightly with the 2 tablespoons oil. Sprinkle with salt and pepper. Set aside. Meanwhile, clean arugula or spinach and remove excess stems; dry. Set aside.
3. For a charcoal grill, grill asparagus crosswise on the rack of an uncovered grill directly over medium coals for 4 to 6 minutes or until crisp-tender, turning spears occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place asparagus crosswise on grill rack over heat. Cover and grill as above.)
4. While asparagus is warm, toss with arugula and dressing (this will wilt the arugula). Divide among 4 dinner plates and top with Parmesan curls. Serve immediately. Makes 4 servings.
