Grilled asparagus salad

Another lovely way to highlight both green and white asparagus this month – simply grilled, with arugula, apples, and a bit of balsamic and parsley.

You’ll need:

• 10 stalks young green asparagus
• 10 stalks white asparagus
• 1/3 cup parsley, chopped
• 2 cups mild arugula
• 1 golden delicious apple
• 2 T balsamic glaze
• olive oil
• salt, pepper

1. Trim and wash asparagus well. Heat up your grill or grill pan – drizzle asparagus with olive oil and grill for 10-12 minutes total, flipping at least once. You want to get a nice char on the stalks without getting them too soft, so make sure you have the heat level high enough.

2. In the meantime, julienne the apple (no need to peel it) and toss with balsamic glaze.

3. Let the cooked asparagus cools slightly before cutting on the bias into quarters. Sprinkle with a little bit of salt and pepper.

4. Toss the apples, asparagus, and arugula together, top with chopped parsley and serve immediately.