Roasted Asparagus & Arugula Salad


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.