Ingredients
1 Tbsp Spicewalla Tuscan Seasoning found in our Mediterranean Collection
2 Tbsp red wine vinegar
1 teaspoon dijon mustard
1/2 teaspoon lemon juice
1/4 cup extra virgin olive oil
1/2 pound asparagus
4 cups arugula
1 cup fresh mint leaves
1 Tbsp lemon zest
1/4 cup shaved parmesan cheese
Spicewalla Sicilian Sea Salt and fresh ground Spicewalla Black Pepper
Preparation
- Fill a large saucepan with about 8 cups of water, add a handful of salt and bring to a boil
- Have a large bowl of ice water ready
- Add asparagus and boil for 3-4 minutes. Remove from pot and immediately transfer to ice water for 1 minute, drain. Cut into 2-inch pieces.
- In a small bowl, whisk together Tuscan Seasoning, red wine vinegar, dijon mustard, and lemon juice until combined
- Very slowly drizzle olive oil into bowl while whisking, season with salt and pepper, set aside
- Toss together arugula and mint leaves in a bowl and transfer to a platter
- Top with asparagus, parmesan and lemon zest
- Spoon dressing over salad and serve.