Spring Asparagus Salad with Baby Arugula and Tomato Vinaigrette

Source: Charles Vollmar, Epicurean Exchange

Recipe Type: | Seasons:

This is a great way to enjoy raw asparagus – not a common idea. This is an opportunity to enjoy the first of the young California spring asparagus. Choose medium-sized asparagus (not pencil or large) and look for tips that are tight and free from flowering.


Serves 8

5 firm tomatoes, seeded and cut into ¼” dice (or 2 pints cherry or pear tomatoes, cut in half)
2 bunches fresh chives, minced
¼ cup cider vinegar
¼ cup extra-virgin olive oil
¼ cup pistachio oil or walnut oil
Kosher salt and freshly ground black pepper to taste
3 pounds asparagus
4 cups baby arugula
1 bunch fresh basil leaves
½ cup pistachio nuts, chopped


  1. In a small bowl, add the cider vinegar. Combine the two oils and slowly whisk together with the vinegar. Add the tomatoes and chives and stir to combine; season with kosher salt and freshly ground black pepper to taste.

  2. Wash and trim the asparagus and peel the lower third. Slice diagonally into thin slices and toss in the dressing.
  3. To serve, arrange arugula on plates, top with asparagus and tomato vinaigrette mixture and garnish with chopped pistachio nuts and fresh basil leaves.


Farmers Market Ingredients