Asparagus and Arugula

A special sunday, and a special salad from Amy at DestinationAnywhere. Amy is a preschool teacher~ so it is appropriate that she does the post for Mother's Day. Teachers... especially preschool teachers, spend their days 'mothering'.

Here is Amy's choice~

Raw Asparagus, Pea, and Arugula Salad
For the dressing--put these ingredients in the food processor, and whirl to combine. Taste and adjust to your liking.
* 1/4 cup Champagne vinegar, rice-wine vinegar, or other delicate vinegar
* 1 teaspoon Dijon mustard
* 1 shallot, minced
* 1/4 cup hazelnut, toasted walnut, or pistachio oil (or just increase the olive oil--but a nut oil adds a lot of flavor)
* 1/4 cup light-tasting olive oil
* Salt--a pinch
* Pepper--a few grinds

For the salad
1 lb fat asparagus
2 cups garden peas or shelled fava; or frozen peas, defrosted
1/2 lb arugula (about 6 cups)
1 cup toasted walnuts, pine nuts, pistchios, or other nut
a chunk of good parmesean cheese Snap off just the really woody bottom end of the asparagus. Since you'll be peeling the stems, you can use more than usual. Using a vegetable peeler, peel the stems all the way up, stopping just at the tips. Cut off the tips, and blanch the tips for 2 minutes. Slice the stems on the diagonal in one-inch diagonal slices. Put the arugula in a plate or shallow bowl, and toss with just enough dressing to lightly coat. In another bowl, combine the asparagus tips, cut-up stems, and the peas or fava. Toss this mixture with dressing as well. Top arugula with the vegetables. Shave large slices of the cheese with a vegetable peeler, and add to the salad. Sprinkle on nuts, and serve.

My asparagus was not as 'fat' as it should have been, so it was hard to peel the stems. I still loved the salad. It is fresh and nutty.

Perfect for a special lunch for all the Mom's in our family.

Happy Mother's Day y'all!

Sandi