Shaved Asparagus and Arugula Salad

  • 10-12 asparagus spears (or more depending how thick they are)
  • 1 slice bacon
  • 3 cups fresh arugula
  • 1 shallot, sliced
  • 1 orange, peeled and segmented
  • 1 orange, juiced
  • 1 tablespoon red wine vinegar
  • 1/4 cup freshly grated parmesan cheese

Snap the ends off of the asparagus and discard or save for later use. Using a vegetable peeler, carefully peel the asparagus spears into long ribbons, starting from bottom to top. I find the firmed I press down, the thicker the strips will be. Set aside.

Heat a skillet of medium heat. Chop bacon and add it to the skillet, browning until crisp. Remove bacon and drain on a paper towel, leaving the drippings. Add asparagus and shallot to the skillet and stir to coat. Cook for 5-6 minutes, or until asparagus softens and shallot is translucent.

Add arugula to a large salad bowl. Add orange slices, vinegar and orange juice and mix thoroughly. Add in asparagus, cheese and bacon, tossing to coat and mix the entire salad. Season with salt and pepper if desired.

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