Asparagus, Argula and Watercress
Salad Recipe

This recipe begins with my favorite foolproof method for perfectly blanched asparagus, then adds a zesty marinade and bunches of peppery greens. The result: a simple-yet-superb spring starter.


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2 bunches asparagus, trimmed
~ boiling water for blanching
1/2 teaspoon salt
1/4 cup sherry wine vinegar*
1/3 cup extra virgin olive oil
1/4 cup thinly sliced shallots
1 teaspoon crushed garlic
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
6 cups arugula, torn into bite-sized pieces
2 cups watercress
1 head butter lettuce
*Use best quality vinegar or dressing will be too acidic.


  1. Place the asparagus in a shallow heat-resistant dish (such as a Pyrex baking dish). Cover with boiling water and seal with plastic wrap, making sure that the plastic does not touch the water. Set aside until the water cools to room temperature.
  2. Drain the asparagus and pat dry.
  3. Cut diagonally into one-inch pieces. Set aside.
  4. Whisk the vinegar, oil, shallots, garlic, salt and pepper together in a spacious bowl.
  5. Add the asparagus and marinate in the dressing for 2–3 hours at room temperature, or refrisgerate overnight.

NOTE: If you refrigerate the asparagus overnight, restore to room temperature before proceeding with the recipe.

  1. When ready to serve, toss the arugula and watercress with the asparagus and dressing.
  2. Arrange several leaves of butter lettuce on each serving plate and top with the salad.


Preparation Time: 
Approximately 20 minutes preparation plus 3–4 hours blanching and marinading.
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