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spiced curiosity | roasted asparagus salad with pickled shallots
Roasted Asparagus Salad with Pickled Shallots

Saturday, April 26, 2014

roasted asparagus salad with pickled shallots – spring beacon trip

Woo, spring. Now that the weather’s graciously warmer, Hoyd and I have been traveling more. Recently, we ventured up north to Beacon, NY!

Ready for adventurin'!

Beacon, NY

Beacon itself was great to walk about in. Several art studios and shops kept their doors open in the 65° warmth, so we met some awesome folks. And of course, invested in their wares. I bought the Son of Man for Hoyd, and later he treated me to some baller aged white balsamic vinegar. (I quickly found out the vinegar is citrusy, tangy, and great drizzled on any plate of greens.) Sweet stuff!

Beacon, NY

Olive Oil & Balsamic Vinegar Taps

Getting my balsamic on.

We also tried some great food. If you ever venture over to Beacon, I highly recommend checking out The Roundhouse. Which overlooks a waterfall. I mean, this baby isn’t Niagara, but it’s close-up and beautiful.

Beacon, NY

After dinner we wandered and soaked in the last hour of the trip. Sweet conversation and a stroll were a great end to the date.

T.J. Eckleburg, is that you? :D

Beacon, NY

While I’ve been enjoying spring outdoors, I’ve also been loving it in the kitchen. After a full season of roots and kale, it’s high time for small, tasty greens like asparagus and arugula!

beautiful asparagus

A new cookbook, The Gramercy Tavern, is a perfect resource for seasonal eats like this. After geeking out over the photos and local advocacy, I decided to try out the second recipe: Roasted Asparagus Salad with Pickled Shallots. Many ingredients are a little intense for me (nettles? say wha?), but they’re easily subbed while keeping the soul of the recipe.

The Gramercy Tavern Cookbook

The Gramercy Tavern Cookbook

The whole process is a lot of fun and definitely creates a beautiful palate of flavor and texture. I totally dig the slight sweetness of the roasted stalks balanced against the tangy onions and slightly bitter paste. And if you don’t get around to making the simple sauce or pickled shallots, enjoy the heck out of the asparagus. Seriously, they could stand alone! Haha.

Roasted Asparagus Salad with Pickled Shallots #vegetarian

Anyway, along with being plum tasty this dish serves up nutrients for you. Asparagus has folate and Vitamin K (which plays a role both in the development of blood clots and in the prevention of clotting); arugula is a cruciferous veggie, offering calcium; and shallots are alliums chockfull of folate and potassium. So enjoy! 🙂

Roasted Asparagus Salad with Pickled Shallots

What are your favorite spring things?

Roasted Asparagus Salad with Pickled Shallots – Adapted from The Gramercy Tavern Cookbook

Serving Size: Serves 4


  • 1/4 c. high-heat oil
  • 1 c. shallot, minced
  • 2 garlic cloves, minced
  • 2 c. packed arugula leaves, rinsed
  • 1/2 c. cold vegetable broth
  • 3/4 c. apple juice
  • 1/2 Tbsp. extra-virgin olive oil
  • 24 asparagus spears, snapped in half
  • fresh lime juice
  • salt and pepper
  • 2 c. pickled shallots (below)
  • Pickled Shallots
  • 2 c. shallot petals (halve the shallots lengthwise and pull apart the layers)
  • 3/4 c. rice vinegar
  • 1/4 c. water
  • 1 c. honey
  • 1 Tbsp. kosher salt


  1. Make the pickled shallots first. (You can even make these the night before, then refrigerate them ’til needed.) Place the halved shallot petals in a medium heat-proof bowl. Bring vinegar, water, honey, and salt to boil in a small pot, and stir until salt is dissolved. Pour liquid over the shallots and let cool. Refrigerate for at least an hour.
  2. Make the arugula “sauce.” In a skillet warm up 2 Tbsp. of oil and add the minced shallot and garlic. Sauté over medium-low heat until soft, or about 7 minutes. In a food processor or blender, puree the shallot mixture, arugula, and veggie broth. Stir in 1/2 Tbsp. olive oil and salt to taste. The consistency should be something between a sauce and a spread.
  3. In a large skillet, warm up the other 2 Tbsp. of oil over medium-high heat. Toss in all asparagus except for 2-3 spears. Roast until lightly browned, stirring occasionally. Salt to taste and squeeze on some lime juice. Remove from heat, and shave remaining spears into curls.
  4. Mix all asparagus and pickled shallots together in a bowl. Between four plates, spoon the arugula puree. Toss the salad on top, and enjoy immediately!


The arugula puree will be bitter. Temper it according to your taste with more or less apple juice. The more juice you add, the less broth you need – otherwise it'll be too runny.


I shared this with y’all and Waste Not Want Not Wednesdays.

P.S. I highly rec cooking up the salad while listening to this.

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