Salad of Warm White Asparagus Spargel Baby Arugula and Beefst
Elevate your salad game with this stunning Salad of Warm White Asparagus Spargel, Baby Arugula, and Beefsteak, a perfect harmony of tender, buttery white asparagus, peppery baby arugula, and juicy slices of seared beefsteak. This sophisticated salad combines the freshness of vibrant greens with the warmth of sautéed asparagus and perfectly cooked beef, all brought together by a tangy Dijon-honey vinaigrette bursting with citrusy brightness. Served warm, it’s an elegant yet easy-to-make dish ideal for a gourmet lunch or a light dinner. Ready in just 35 minutes, this recipe celebrates seasonal ingredients and bold flavors, providing a restaurant-quality experience right at home. Keywords: white asparagus salad, warm salad recipe, arugula and beef salad, Dijon mustard dressing, easy gourmet salad.
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Recipe Information
Ingredients
- 500 grams white asparagus
- 100 grams baby arugula
- 300 grams beefsteak
- 4 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic clove, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon fresh parsley, chopped
Instructions
Trim the tough ends of the white asparagus. Peel the stalks starting just below the tips to the bottom.
In a large pot, boil water and add a pinch of salt. Blanch the asparagus for 5–7 minutes until tender but still slightly firm. Drain and set aside.
Season the beefsteak with salt and black pepper on both sides. In a skillet, heat 1 tablespoon of olive oil over medium-high heat.
Sear the beefsteak for 3–5 minutes on each side, depending on your preferred doneness. Let it rest for 5 minutes before slicing thinly against the grain.
In a small bowl, whisk together 3 tablespoons of olive oil, lemon juice, Dijon mustard, honey, minced garlic, and a pinch of salt and pepper to make the dressing.
In the same skillet used for the beef, melt 1 tablespoon of butter over medium heat. Add the blanched asparagus and sauté for 2–3 minutes, until heated through and slightly golden.
In a large serving bowl or platter, layer the baby arugula, warm white asparagus, and sliced beefsteak.
Drizzle the salad with the prepared dressing and sprinkle fresh parsley on top.
Serve immediately while the asparagus and beef are still warm.
Nutrition Facts
Calories |
1567 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.7 g | 165% | |
| Saturated Fat | 38.6 g | 193% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 2762 mg | 120% | |
| Total Carbohydrate | 27.3 g | 10% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 15.8 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 328 mg | 25% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2281 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
