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Arugula Salad With Roasted Asparagus

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Makes: 1 servings adjust

Directions

Ingredients

  • 8 cups Baby Arugula
  • 16 Asparagus
  • 4 tablespoons Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 2 teaspoons Dijon Mustard
  • 2 tablespoons Grated Parmesan Cheese

Step 1

Preheat oven to 400° F. Snap off tough ends of asparagus and toss with about ½ tablespoon of the olive oil on a baking sheet lined with foil. Lay spears in a single layer and sprinkle with salt and pepper. Roast until tender crisp and slightly charred, about 5-10 minutes depending on thickness of the spears. While asparagus is roasting, combine remaining olive oil, vinegar, mustard, salt and pepper and whisk to combine. To serve, toss arugula with dressing and divide evenly between two plates. Top with asparagus spears, sprinkle cheese on top, and serve immediately.
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