Asparagus Spinach Arugula Salad Recipe

Trim asparagus

Rinse asparagus under cold water and pat dry. Snap or trim off the woody ends (about the bottom 1–2 inches) so you have 12 tender stalks.

Slice tomatoes and onion

Halve heirloom cherry tomatoes. Thinly slice red onion into half-moons and separate into rings. If onion is strong, soak slices in cold water for 5 minutes then drain and pat dry.

Season

Toss trimmed asparagus with 1 tablespoon extra-virgin olive oil and a pinch (about 1/4 tsp) of kosher salt and a light grind of black pepper to coat evenly.

Grill

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Place asparagus perpendicular to grates and grill for 3–5 minutes, turning occasionally, until tender and char marks appear. Cooking time depends on thickness; thinner stalks need less time. Remove and let cool slightly, then cut into 1½–2 inch pieces.

Make dressing

In a small bowl, whisk together 3 tablespoons extra-virgin olive oil, 3/4 teaspoon kosher salt (reserve the remainder for finishing), and 1/2 teaspoon freshly ground black pepper until combined. Taste and adjust seasoning if needed.

Combine greens and vegetables

In a large mixing bowl, add 4 cups baby spinach and 2 cups baby arugula. Add the halved cherry tomatoes, sliced red onion, and the grilled asparagus pieces.

Dress and toss

Pour the prepared dressing over the greens and vegetables. Using salad tongs or clean hands, gently toss until everything is lightly coated and evenly distributed. Avoid overdressing; you want a light sheen on the leaves.

Finish with cheese

Sprinkle 1/2 cup shredded asiago cheese over the tossed salad and give one gentle toss to distribute.

Divide salad among 4 plates or bowls. Season each portion with a small additional pinch of kosher salt (about 1/4 tsp distributed) and a crack of black pepper to taste. Serve immediately with warmed cornbread wedges (1 serving per person).