Roasted Asparagus and Arugula Salad


  • 1 bunch (about 1 lb.) asparagus (choose thicker, larger stalks if possible)
  • 3 tablespoons extra virgin olive oil, divided
  • Sea salt and pepper
  • 3 tablespoons freshly squeezed orange juice
  • 1 ½ tablespoons freshly squeezed lemon juice, divided
  • 1 ½ teaspoon finely chopped fresh basil
  • 4 cups arugula (about 5 oz.)


Place the asparagus on a baking sheet; foil line the sheet for easier cleanup. Drizzle the stalks with 1 tablespoon olive oil, then rub each stalk with your hands to evenly coat with oil. Sprinkle with salt and pepper — freshly ground black pepper is best. Place prepared asparagus into the oven and let it roast for 12–15 minutes until the toughest parts of the stalks are tender and the leafy tips are starting to get crispy.

When the asparagus has finished cooking, remove from the oven and allow to cool to room

temperature. Cut each stalk into four to five pieces each. Discard any overly tough ends that did not soften during roasting.

In a small bowl, whisk together orange juice, 1 tablespoon lemon juice, basil and a pinch of salt. As you whisk the mixture rapidly, very slowly drizzle in the remaining 2 tablespoons olive oil until emulsified with the juice mixture. Reserve dressing. In a large salad bowl, combine the arugula, roasted asparagus, avocado and dressing. Toss gently till the ingredients are well mixed and the arugula is evenly moistened by the dressing. Season the salad with additional salt to taste, if desired. Serve.

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