Crisp Asparagus & Broccoli Salad

The days are getting longer, the sun is starting to shine, and it’s time to bring back our fresh and humble vegetables. This salad is extremely green (and even greener if you can get these food items locally, in season). Regardless, there is nothing like a fresh salad to start your evening meal right. I added grilled salmon to my salad, but you can eat this just as it is. Bring a little more green into your life with fresh asparagus, broccoli, and arugula – maybe it will start our growing season early this year!

Crisp Asparagus & Broccoli Salad (serves: 4)

Ingredients:

• 1 bunch fresh broccoli (about 5-6 cups)
• 1 bunch fresh asparagus
• 1 bunch fresh arugula, chopped
• Olive oil spritz
• Salt and Pepper, to taste
• 1 Tbsp balsamic vinegar
• 1 Tbsp olive oil
• ¼ cup freshly grated parmesan cheese

Directions:

1) Preheat oven to 375°F. Line two baking sheets with foil. Spritz with a thin layer of olive oil cooking spray.

2) Cut off broccoli florets from stems (about 5-6 cups), and place florets on a single layer on one baking sheet. Spritz broccoli florets with olive oil. Season lightly with salt and pepper.

3) Cut asparagus into 2-inch segments, and place in a single layer on the other baking sheet. Spritz asparagus with olive oil. Season lightly with salt and pepper.

4) Place broccoli and asparagus in preheated oven for 15-20 minutes, or until vegetable edges begin to brown.

5) Meanwhile, place arugula in a large bowl. Toss with balsamic vinegar and olive oil.

6) When broccoli and asparagus are slightly roasted, top arugula with roasted vegetables. Add freshly grated parmesan cheese. Toss salad.