A Life, Lived: Raw Asparagus, Pea, and Arugula Salad

May 10, 2009

Raw Asparagus, Pea, and Arugula Salad

This week's salad was posted by Amy. She wrote:

This Spring salad is a variation of one that came from Bon Appetit a few years ago. Raw asparagus is surprisingly nutty tasting, and contrasts well with peppery arugula and sweet peas. (you could also use a salad mix if you prefer a sweeter lettuce)I give directions for dressing the greens and asparagus separately and then plating so it looks pretty, but you could certainly just toss everything in a salad bowl.

With its interesting mix of fresh spring vegetables it seemed to be the perfect first course for our Mother's Day Dinner. We lucked out when we were at the market yesterday - the first asparagus of the season was in. I had never tried raw asparagus before but was eager to try.

It would be an understatement to say that this salad was a hit. . . . everyone raved about the interesting nutty flavour, the mix of textures, the way the sweet tasting peas and asparagus contrasted with the peppery arugula, and the fresh taste. I had to agree - it was amazing. I liked the fact that it was easy to make (except for peeling the asparagus, that is!).

I know that I'll be making this again - thanks Amy!

Raw Asparagus, Pea, and Arugula Salad

For the dressing--put these ingredients in the food processor, and whirl to combine. Taste and adjust to your liking.

1/4 cup Champagne vinegar, rice-wine vinegar, or other delicate, slightly sweet vinegar
1 teaspoon Dijon mustard
1 shallot, minced
1/4 cup hazelnut, toasted walnut, or pistachio oil (or just increase the olive oil--but a nut oil adds a lot of flavor)
1/4 cup light-tasting olive oil
Salt--a pinch
Pepper--a few grinds

1 lb fat asparagus
2 cups garden peas; or frozen peas, defrosted
1/2 lb arugula (about 6 cups)
1 cup toasted walnuts, pine nuts, pistachios, or other nuts
a chunk of good parmesan cheese

Snap off just the really woody bottom end of the asparagus. Since you'll be peeling the stems, you can use more than usual. Using a vegetable peeler, peel the stems all the way up, stopping just at the tips. (this step will make the stalks much more tender and juicy!) Cut off the tips, and blanch the tips for 2 minutes. Slice the stems on the diagonal in one-inch diagonal slices. Put the arugula in a bowl, and toss with just enough dressing to lightly coat. In another bowl, combine the asparagus tips, cut-up stems, and the peas. Toss this mixture with dressing as well. Place a serving of the arugula on each salad plate. Top arugula with a portion of the vegetables. Shave large slices of the parmesan cheese with a vegetable peeler, and add to the salads. Sprinkle on nuts, and serve.