This is a total kitchen-sink salad. It's perfect for whipping up quickly after work or for lunch. Roast extra asparagus so you have it on hand for meals (or, my personal favorite, eating it straight from the container) during the week.
Asparagus has been in the market for almost a month now, so I've been eating it every week. (True story.) No matter how they're prepared, the tender green stalks always bring bright color to a dish. I typically roast asparagus: it seals in its flavor and gives the tender stalks a caramelized flavor. I had half a red onion in my fridge, so I tossed the remaining wedges on the roasting pan.
The mild, delicate flavor of goat cheese goes well with asparagus, but you can use another cheese you have on hand, like ricotta or Pecorino. Want protein? Top the greens with a poached egg.
Arugula Salad with Roasted Asparagus, Red Onion, and Almonds
1/2 bunch asparagus, trimmed and chopped into 1-inch pieces
1/2 red onion, cut into wedges
2 tsp extra-virgin olive oil
Sea salt and freshly ground black pepper
2 cups arugula
1/4 cup fresh goat cheese, crumbled
1/3 cup raw almonds, toasted and chopped
Preheat oven to 400 F.
Toss the asparagus, onion, and oil on a rimmed baking sheet. Season with salt and pepper. Roast, stirring once halfway through, until the asparagus and onion are caramelized and slightly charred, about 15 minutes. Remove from the oven and squeeze with lemon.
Toss the arugula, goat cheese, and toasted almonds with the roasted vegetables. Slowly add the Basic Vinaigrette. (Use however much dressing you like; I used about a 1/2 cup.)
Can't get enough of this farmers' market spring gem? Peruse more asparagus recipes.