Asparagus Salad with Lemon Yogurt Vinaigrette
Grilling lemons may not be something you’re used to doing, but it adds a lush, caramel sweetness to the dressing. If you’re using a grill pan, cooking the asparagus after the lemons will add a little extra zing to the spears.
3 lemons, halved
1 tablespoon olive oil
6-8 asparagus spears
1 ½ tablespoons white balsamic vinegar
2 teaspoons Dijon mustard
1 garlic clove, minced salt & pepper ¼ cup plain yogurt
2-3 cups fresh arugula
2-3 tablespoons fresh goat cheese (chevre)
lemon zest
Grill the lemons pulp side down on medium heat, rotating them occasionally so that they don’t burn.
When they’ve softened up a bit and have some nice color on them, set the lemons to the side and let them rest while you work on the asparagus. Add the oil to the pan and sauté/grill the asparagus over medium heat for about 2-3 minutes. The asparagus should be warm throughout, but still crunchy. How can you tell if they’re ready? Eat one!
To make the dressing, use a fork to really render out the juice and pulp from the grilled lemons. Add Vinegar, mustard, yogurt, garlic, salt, and pepper. Whisk to combine. Arrange the arugula in a bowl. Crumble the goat cheese over the arugula in a large bowl and add your dressing. Toss the salad thoroughly, plate, and arrange the asparagus on top. Add a sprinkle of lemon zest and a little cracked pepper and you’re good to go.
