This salad was made by my friend from England Jacky, she had it a friend of hers' over there and thought it would go well with our Italian dinner. And she was right it was the hit of the night.
Unfortunately I do not have any pictures of her making it as she did not take any and I was otherwise engaged. But anyway here goes.
1 bunch of Asparagus
3/4 cup of pine nuts (she said that she thoughts walnuts or pecans would work as well)
3 tablespoons of olive oil
Container of baby arugula
Juice of one lemon.
First Par cook the asparagus either by steaming or standing up right in a tall pot of boiling water to just cook the stems a little, but leaving the tips still crisp. This can be done ahead and left until ready to finish the salad.
Just before serving pan roast the pine nuts in a large frying pan in half the oil until they are just golden. Then add the asparagus and stir until warmed through add the remaining oil and the lemon juice. While still hot pour over the arugula and toss lightly. Serve immediately so that the salad is still warm and the arugula has not wilted too much.
This was really delicious and as I say I think this was every body's favourite dish of the night.
Jacky also said that she thought some shaved Parmesan on top would have been good, and I agree. This is definitely a dish that I will make myself.
Thank you Jacky it was a pleasure to cook with you again. We both remember the first meal we cooked together when we about 12 years old. Osso buco (only we used chicken) orange and onion salad and a dessert which had cream and chocolate in it, but I don't remember what else.
Unfortunately I do not have any pictures of her making it as she did not take any and I was otherwise engaged. But anyway here goes.
1 bunch of Asparagus
3/4 cup of pine nuts (she said that she thoughts walnuts or pecans would work as well)
3 tablespoons of olive oil
Container of baby arugula
Juice of one lemon.
First Par cook the asparagus either by steaming or standing up right in a tall pot of boiling water to just cook the stems a little, but leaving the tips still crisp. This can be done ahead and left until ready to finish the salad.
Just before serving pan roast the pine nuts in a large frying pan in half the oil until they are just golden. Then add the asparagus and stir until warmed through add the remaining oil and the lemon juice. While still hot pour over the arugula and toss lightly. Serve immediately so that the salad is still warm and the arugula has not wilted too much.
This was really delicious and as I say I think this was every body's favourite dish of the night.
Jacky also said that she thought some shaved Parmesan on top would have been good, and I agree. This is definitely a dish that I will make myself.
Thank you Jacky it was a pleasure to cook with you again. We both remember the first meal we cooked together when we about 12 years old. Osso buco (only we used chicken) orange and onion salad and a dessert which had cream and chocolate in it, but I don't remember what else.
This was delicious! thanks for posting, and thanks to Jacky!
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