With my asparagus patch finally producing after a couple years of getting established, I suddenly have the task of figuring out what to do with the daily harvest. And I also get a lot of asparagus from my parents, whose asparagus beds are bigger and much more established. So after trying asparagus in salads at a couple of restaurants, I decided to invent my own, and I think it is pretty good. All quantities are wild guesses, so feel free to adjust:
8 oz arugula
8 – 12 stalks asparagus
3 oz Chevre
1 cup cherry tomatoes
1/2 cup pecans
Roast the pecans in the oven at about 300 degrees, 10-15 minutes, stirring to flip them about halfway through.
Cut the cherry tomatoes in half
Slice the asparagus into the thinnest pieces you can manage
Mix the ingredients in a big bowl. Add oil and vinegar to taste, toss, and serve.