Grilled Asparagus and Arugula Salad with Lemon-Truffle Dressing

Grilling the asparagus creates robust flavor, which stands up well to the earthiness of truffle oil and the peppery bite of arugula. Both the cooking method and the quality of the ingredients create a stellar first course.

Yield: 4 servings

Ingredients

• 1  pound  asparagus, trimmed
• Cooking spray
• 1/8  teaspoon  kosher salt
• 1/2  teaspoon  grated lemon rind
• 1 1/2  tablespoons  fresh lemon juice
• 1 1/2  teaspoons  truffle oil
• 1/8  teaspoon  freshly ground black pepper
• 4  cups  trimmed arugula
• 1/4  cup  (1 ounce) shaved fresh Parmesan cheese

Preparation

1. Prepare grill to medium-high heat.

2. Place asparagus on a jelly-roll pan. Coat asparagus with cooking spray, and sprinkle with salt; toss gently to coat. Place asparagus on grill rack; grill 3 minutes or until crisp-tender, turning occasionally. Remove asparagus from grill; cut into 2-inch pieces.

3. Combine rind, juice, oil, and pepper in a large bowl, stirring with a whisk. Add asparagus and arugula; toss gently. Divide asparagus mixture evenly among 4 salad plates. Top each serving with 1 tablespoon cheese.

Nutritional Information

Calories:

80 (45% from fat)

Fat:

4g (sat 1.3g,mono 1.7g,poly 0.4g)

Protein:

6.1g

Carbohydrate:

5.7g

Fiber:

2.7g

Cholesterol:

5mg

Iron:

2.7mg

Sodium:

193mg

Calcium:

161mg