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Driven by a passion that borders on obsession that developed in me at a very young age I always knew I was going to be a chef.

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Chef Veera

Asparagus Arugula Salad

The Perfect Spring Salad


A hint of char on the asparagus adds fantastic flavor and complexity to this simple spring salad. Paired with spicy arugula, the richness of a boiled egg and the creamy tang of our Club sandwich sauce enhanced with fresh herbs – and voila, a perfect salad!


I love pairing cooked and fresh vegetables in the same salad, it gives great textural contrasts and makes salads unique and different. Here the lightly charred asparagus is crunchy and the boiled egg adds a luscious richness to the peppery arugula. BE BRAVE and soft boil the egg, the slightly runny yolks mingle well with the salad and the dressing to create extra yumminess!


In this version I use lots of fresh herbs with our tangy Club Sandwich sauce, but check out a future post for a home-made creamy dressing that would also be perfect!


This salad can be easily served as a lunch salad with a toasted piece of multigrain bread slathered with some goat cheese and fresh cracked black pepper or as a hearty side to a light dinner.


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Charred Asparagus & Arugula Salad





4 large eggs

¾ teaspoon kosher salt

¾ teaspoon cracked pepper

¼ teaspoon O&V Smoked Paprika *

1 ½ tablespoons O&V Roasted Garlic Oil *

1 lb medium asparagus, trimmed

1 (5 oz) package of baby arugula

Handful of arugula microgreens for garnish

¼ cup O&V Club Sandwich Sauce *

3 tablespoons minced Italian parsley

2 tablespoon minced fresh dill

1 tablespoon minced fresh chives

Dash of hot sauce

Additional salt and pepper for the eggs to taste






Preheat the broiler to High.


Bring a small saucepan filled 2-3 inches with water to a boil. Gently add the eggs, cover and lower the heat to a simmer. Simmer for 6-8 minutes (6 for runny yolks, 8 for just fully cooked yolks). Drain the water, shake the eggs gently in the pan and run cold tap water over the eggs letting them sit in the cool water for 2-3 minutes. Peel, quarter and season with a little salt and pepper


Mix the roasted garlic oil, paprika, and ¾ teaspoon each of salt and pepper together. Trim the asparagus and place on a baking sheet in a single layer. Toss with the roasted garlic oil mixture and place in the oven for 3-5 minutes or until lightly charred. Remove from the oven and cut into 2-inch pieces.


In a separate bowl combine the club sandwich sauce with the minced herbs, and a dash of hot sauce. Adjust seasoning to taste (salt, pepper, hot sauce).


Toss the arugula with 1-2 tablespoons of the dressing, arrange on a platter. Top with the asparagus, eggs, microgreens and drizzle the remaining dressing over the whole salad.


Serve immediately as a side salad or with some toasted bread for a light lunch.










Serves 4

Total Time: 18 minutes





* The Roasted Garlic oil adds a nice subtle garlicky flavor to the asparagus and the Smoked Paprika makes them taste like they just came off the grill! You can use a high-quality unflavored, and high temperature cooking oil instead and add a little garlic powder to it.  The Club Sandwich sauce is available at most Oil & Vinegar stores but you can also create your own dressing (though it will definitely taste different) with the hot sauce and herbs mixed into a ¼ cup of Greek yogurt, plus a little lemon juice to taste.









Categories: Entrée, Soups and Salads, Brunch, Gluten Free, Vegetarian, Easy Weeknight Meal, Quick Lunch, Asparagus, Roasted Garlic Oil, Smoked Paprika, Club Sandwich Sauce, Microgreens, How to Boil an Egg, Boiled Egg, Healthy, Mediterranean Diet, Dinner Salad, Perfect Spring Salad



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