Spring Salad of Asparagus, Arugula, and Citrus with Tarragon Vinaigrette - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Spring Salad of Asparagus, Arugula, and Citrus with Tarragon Vinaigrette

A tasty way to serve asparagus.

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    Spring Salad of Asparagus, Arugula, and Citrus with Tarragon Vinaigrette

    • 1 Bunch Fresh Asparagus-tougher ends removed, cut into 2” pieces
    • 3  Oranges-peeled and cut into segments
    • 2 Tbsp. White Balsamic Vinegar-or substitute any favorite vinegar
    • 2 tsp. Dijon Mustard
    • 2 tsp. Shallots-finely chopped
    • ¼ Cup Extra Virgin Olive Oil
    • 1 Tbsp. Fresh Tarragon-removed from stem, chopped
    • 1 Bunch Arugula-washed and spin dried, or substitute any favorite green
    •  Salt, Black Pepper, and Sugar to Taste

    Bring a pot of salted water to a boil, add half of the asparagus, boil without a cover for about 2 minutes or until desired tenderness. Remove and place in a bowl of ice and water. Repeat with remaining asparagus. Drain, pat dry asparagus and reserve.

    To make dressing, whisk together the vinegar, mustard, and shallots in a bowl. Gradually whisk in the olive oil. Add the tarragon and season to taste with salt, black pepper and sugar.

    To serve, combine the asparagus, citrus segments, and arugula in a bowl. Toss with the dressing, coating evenly. Divide onto serving plates and enjoy!