Arugula, Egg, and Charred Asparagus Salad

Light spring or summer salad? Check.

Today is an exciting day.

I get to share this light, protein-packed spring or summer salad with you, and it is featured in today’s Providence Journal!

If you’re craving any non-heavy meal/side, this salad will surely do the trick. It’s packed with flavor, crunch, and a refreshing lemon thyme vinaigrette.

Lemon and thyme could possibly be my favorite flavor combination. Actually, scratch that…nothing beats peanut butter and chocolate. But for a sunny summer day? I’ll take lemon and thyme any thyme. Ok, I’ll stop.

To be honest, I prefer green asparagus since it has more nutritional benefits than both the white and purple spears. I mean, who wouldn’t? Green spears tend to have higher amounts of protein, calcium, ascorbic acid, niacin, thiamin, fiber, and antioxidants. However, green and white asparagus actually come from the same plant, but the green gets its color from sunlight. For white asparagus, dirt on top of the stalks prevents the plant from being exposed to sunlight so the asparagus matures underground.

One major tip I have when making this salad is to not overcook the asparagus. Trust me, it makes all the difference! We want to keep the salad cool, fresh, and crisp rather than mushy and oversaturated with water. To achieve the perfect asparagus, roast it a max of five minutes in the oven. And you’ll be left with the most perfectly cooked, vibrant green asparagus.

If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.