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Arugula, Pine Nuts and Roasted Asparagus with Shaved Parmesan

Course: Salad
Servings: 6
Author: Sherry Moman

Ingredients

  • 3 handfuls arugula washed
  • 1 bunch asparagus roasted or grilled
  • 1/2 cup pine nuts lightly toasted
  • 2 ounces Parmesan cheese shaved
  • Mustard Vinaigrette:
  • 2 tablespoons olive oil
  • 1 tablespoon rice wine vinegar
  • 1/4 teaspoon dry mustard
  • 1 teaspoon wet mustard
  • to taste salt & freshly ground pepper

Instructions

  • Roast or grill asparagus with olive oil, salt & freshly ground pepper. Cut into thirds.
  • Toss arugula & asparagus with 1 tablespoon of mustard vinaigrette. Serve on individual plates; sprinkle pine nuts and shaved Parmesan on top.

Notes

Recipe By: Sherry Moman
Serving Size: 6