2 large shallots minced
2 tablespoons fresh lemon juice
2 tablespoons sherry vinegar
2 teaspoons grated lemon peel
1 1/2 tablespoons Dijon mustard
1/3 can extra virgin olive oil
1 lb. slender asparagus tough ends trimmed
6 cups arugula (about 5 oz)
3 tablespoons chopped fresh chives
1/2 cup freshly grated Parmesan cheese
Whisk first 5 ingredients in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt & pepper. (Can be prepared 1 day ahead. Cover & chill. Let stand at room temperature 30 minutes and rewhisk before using.)
Preheat oven to 400 degrees. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 c vinaigrette over & turn to coat, then spread in single layer. Sprinkle with salt & pepper. Roast asparagus until just crisp tender, about 12 minutes.
Combine arugula, chives & asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to individual salad paltes, sprinkle with salt, pepper and cheese. Serve warm or at room temperature.