Tangy Lemon and Asparagus Medley Salad
This tangy lemon and asparagus medley salad is a refreshing and flavorful dish that's perfect for a light lunch or dinner. The asparagus is roasted until tender and slightly caramelized, and the lemon-honey dressing adds a bright and tangy flavor. The arugula and pine nuts add a bit of texture and crunch, and the cherry tomatoes add a touch of sweetness. This salad is easy to make and can be tailored to your own preferences. For example, you could add other vegetables, such as bell peppers or zucchini, or you could use a different type of dressing, such as a balsamic vinaigrette.
The origins of this salad are somewhat murky, but it is thought to have originated in Italy in the early 19th century. At the time, asparagus was a popular vegetable in Italy, and it was often served as a side dish or in salads. This particular salad is thought to have been created by a chef who was looking for a way to use up leftover asparagus. The chef combined the asparagus with other vegetables, such as arugula and pine nuts, and dressed it with a simple lemon-honey dressing. The salad was a hit with the chef's friends and family, and it soon became a popular dish in its own right.
Tangy Lemon and Asparagus Medley Salad Tangy Lemon and Asparagus Medley Salad Tangy Lemon and Asparagus Medley Salad Tangy Lemon and Asparagus Medley Salad
Prep time: 15 | Cook time: 25 | Serves: 4
Ingredients
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup arugula
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup pine nuts, toasted
  • 1 lemon, zest and juice
  • 2 tablespoons honey
  • 1 tablespoon Dijon mustard
Instructions
  1. Preheat oven to 400 degrees Fahrenheit.
  2. Toss the asparagus with the olive oil, salt, and pepper.
  3. Spread the asparagus in a single layer on a baking sheet and roast for 10-12 minutes, or until tender.
  4. While the asparagus is roasting, combine the arugula, tomatoes, and pine nuts in a large bowl.
  5. In a small bowl, whisk together the lemon zest and juice, honey, and Dijon mustard.
  6. Once the asparagus is roasted, add it to the bowl with the arugula mixture.
  7. Drizzle the dressing over the salad and toss to coat.
  8. Serve immediately.
Why It Works
  • The roasting of the asparagus brings out its natural sweetness and caramelizes it slightly.
  • The lemon-honey dressing adds a bright and tangy flavor that complements the asparagus.
  • The arugula and pine nuts add a bit of texture and crunch.
  • The cherry tomatoes add a touch of sweetness.