Shaved Asparagus and Arugula Salad
This recipe is from the cookbook, Mindful Eating from internationally renowned, award-winning Miraval Resort & Spa in Tucson, Arizona.
Nutrients per serving:
Fat 1.5 g
Saturated fat 0.8 g (9.7% of calories from fat)
Protein 2.8 g
Carbohydrate 17.5 g
Cholesterol 3.2 mg
Fiber 3.9 g
Placing the “shaved” slices of peeled asparagus spears in cold water causes them to curl up into a unique, spiral shape, adding to this beautiful salad’s visual appeal. White asparagus has a mild flavor that we prefer for this salad. However, green asparagus will actually curl better than the white.
1 small parsnip, peeled and roughly chopped
1 bunch white asparagus, woody stems trimmed
1 1/2 cups baby arugula
1 cup good quality red wine, such as Cabernet Sauvignon or Merlot
6 tbsp Vinaigrette (recipe below)
2 tbsp crumbled Stilton cheese
To Make Salad:
- Place the parsnip in a small saucepan, cover with water by 1/2-inch, and bring to a low boil. Cook until the parsnip is just fork tender, about 5 minutes. Reserving the cooking liquid, place the parsnip pieces in the bowl of a blender or food processor and blend with just enough cooking liquid to make a smooth paste.
- Transfer the parsnip puree to a small bowl and set aside until ready to use.
- Place the asparagus flat on a work surface and one at a time, run a vegetable peeler from the tip nearly three-quarters of the way down to the bottom. Turn the spear over and repeat on the other side. Place the peeled asparagus in a bowl of cold water and repeat with the remaining spears. (The peeled asparagus can be made and kept refrigerated for up to 24 hours in advance.)
- Place the figs and wine in a medium saucepan and bring to a boil over medium-high heat. Cook until the figs are soft, about 5 minutes. Remove the figs from the pan with a slotted spoon and refrigerate until ready to serve. Continue cooking the wine until reduced to a thick syrup 1 to 2 tablespoons, about 10 minutes. Remove from the heat and let the syrup cool before using.
- To assemble the salad, drain the asparagus curls and pat dry on a clean cloth. Combine the arugula and asparagus in a medium bowl and toss with the vinaigrette (recipe below).
- Spoon 1 teaspoon of the parsnip puree into the center of four salad plates and place one-quarter of the salad on top. Sprinkle 1 1/2 teaspoons of the cheese over each salad.
- Cut each fig in half and place 2 halves on each salad. Drizzle each plate with the red wine reduction and serve.
3/4 C white balsamic vinegar
1/2 C thickened vegetable stock
1 Tbsp honey or *agave syrup
3 Tbsp extra-virgin olive oil
1 1/2 Dijon mustard
To Make Vinaigrette:
Add in all ingredients except olive oil into a small mixing bowl. Slowly whisk in oil.
* In light of recent research, Dr. Weil no longer recommends agave syrup and suggests substituting an equivalent amount of maple or glucose syrup.