Keep your cool and skip the oven. This recipe calls for roasted asparagus, but if you prefer the ease of the stovetop, just simmer your spears in water with a splash of olive oil and some salt until they're tender, then serve them hot. If you happen to get your arugula from a farmers market or your own garden, don't toss away the blossoms. They taste just like the green part and make a lovely garnish.
- 1 lb. asparagus, preferably thick spears, trimmed
- 1 tsp. olive oil
- 1/2 tsp. coarse salt
- 1/4 tsp. pepper
- 1 large shallot, finely diced
- 1 1/2 tbsp. red wine vinegar or sherry vinegar
- 3 1/2 tbsp. extra-virgin olive oil or roasted walnut oil
- 3 handfuls small arugula leaves (about 2 packed cups)
- 2 hard-cooked eggs, peeled and quartered
- 8 walnut halves, toasted
- Heat oven to 425°F. Toss asparagus with 1 teaspoon olive oil and 1/4 teaspoon each salt and pepper. Transfer to a large, shallow baking dish and bake until tender, slightly shriveled, and aromatic, about 20 minutes (a little less for skinny asparagus).
- Combine shallot with remaining 1/4 teaspoon salt and vinegar; let stand for a few minutes. Whisk in extra-virgin olive oil. Dress arugula with about half of dressing.
- Set asparagus on a platter. Heap arugula on top. Tuck in eggs and walnuts here and there. Spoon remaining dressing over asparagus, if you like.
Nutritional information (per serving): 206 calories, 18 g fat (2 g saturated), 6 g protein, 6 g carb, 2 g sugar, 2 g fiber, 287 mg sodium, 93 mg cholesterol
This recipe originally appeared in the April 2017 issue of Dr. Oz The Good Life.
Recipe adapted from In My Kitchen: A Collection of New and Favorite Vegetarian Recipes by Deborah Madison.