Fresh Flavors of California: Asparagus and Arugula Salad Recipe to Elevate Your Meal

The sunny, vibrant flavors of California cuisine are often all about fresh, simple ingredients that pack a punch. One salad that embodies this perfectly is the Asparagus and Arugula Salad. This dish brings together earthy, crisp asparagus with peppery arugula and tangy sun-dried tomatoes. Inspired by California's love for fresh, seasonal ingredients, this salad is a great way to add a touch of the West Coast to your meals.

Photo byNick Davies

With its mix of textures and flavors, this Asparagus and Arugula Salad is the perfect balance of bold and light. The asparagus is lightly blanched to keep its crispness, while the arugula adds a peppery bite that complements the sweet-tart sun-dried tomatoes. Tossed in a simple but flavorful dressing made from lemon juice, olive oil, and a hint of orange zest, this salad is as refreshing as it is satisfying.

Ideal as a side dish or even a light main course, the Asparagus and Arugula Salad is perfect for a sunny lunch or a dinner party. It's quick to prepare but feels gourmet, showcasing how simple, fresh ingredients can come together to create something truly special. Plus, it's versatile—pair it with some grilled chicken or fish for a more substantial meal.

Recipe: Asparagus and Arugula Salad

Ingredients:

• ½ cup sun-dried tomatoes (not packed in oil)
• 1 cup boiling water
• 1 cup sliced asparagus (1-inch pieces)
• 1 package (5 ounces) baby arugula (4 cups)
• ½ cup shaved Parmesan cheese
• ¼ cup extra virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon orange juice
• 1 clove garlic, minced
• ½ teaspoon salt
• ⅛ teaspoon grated lemon peel
• ⅛ teaspoon black pepper (optional)

Instructions:

1. Place the sun-dried tomatoes in a small bowl and pour boiling water over them. Let them stand for about 5 minutes until rehydrated, then drain well.
2. Bring a medium saucepan of salted water to a boil. Add the sliced asparagus and cook for about 1 minute, just until it becomes crisp-tender. Rinse the asparagus under cold running water to stop the cooking process.
3. In a large bowl, combine the arugula, blanched asparagus, rehydrated sun-dried tomatoes, and shaved Parmesan cheese.
4. In a small bowl, whisk together the olive oil, lemon juice, orange juice, minced garlic, salt, lemon peel, and black pepper (if desired) to make the dressing. Pour the dressing over the salad and toss gently to coat everything evenly.

This Asparagus and Arugula Salad is a delicious showcase of California’s fresh and zesty ingredients. The combination of textures—from the tender asparagus to the crunchy arugula—keeps every bite interesting, while the dressing adds a citrusy brightness that complements the rich Parmesan and tangy tomatoes.

Whether you're hosting a casual brunch or want a light, refreshing dinner option, this salad is versatile enough to fit any occasion. Pair it with grilled proteins, or enjoy it on its own for a simple yet elegant meal. It’s a wonderful way to bring a taste of California sunshine to your table.

Sources:

Family Recipe