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Arugula and Asparagus Salad

Elegant in presentation and complex in flavor, this salad combines the grassy notes of Markon First Crop Asparagus, the peppery flavor of Ready-Set-Serve Wild Arugula, the sweetness of fresh raspberries, and the creamy heartiness of cheese.


4 jumbo Markon First Crop Asparagus spears, shaved with peeler towards the tip, and placed in ice water (this will facilitate curling)
1 cup loosely packed Ready-Set-Serve Wild Arugula
1 Tbsp. honey wine apple vinaigrette (recipe follows)
8 raspberries
1 oz. wedge goat cheese
2 Tbsp. apple cider reduction


Take arugula and a small handful of curled asparagus (dry all the water off) and place in mixing bowl with raspberries. Dress lightly with vinaigrette and gently mix (careful not to break berries). Place on plate, leaving room for cheese and cider reduction. Place cheese wedge on plate, and dot or squiggle on some of the cider reduction. Serve.
Honey-Apple Wine Vinaigrette
1/2 cup apple wine vinegar
1/2 cup honey
1 Tbsp. yellow mustard
1 shallot, minced
2 cups grapeseed oil
Salt & pepper
Place first four ingredients in mixing bowl and incorporate well. Drizzle in oil while whisking briskly. Season with salt and pepper to taste. Will last up to three weeks.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.