Marinated Asparagus with Rocket and Gruyere

Oh yum. This has become my salad of choice. I have had it two times this week. I had the idea out of desperation. I haven't really felt like buying iceburg, kind of sick of it. The other leaf lettuces have been too expensive. So last Saturday, at the market I bought some arugula/rocket because I love it's peppery taste. It was a good price and I knew it was local. I also bought asparagus. I know everyone uses asparagus for many things but usually I just prefer it lightly poached with salt. I love it that way. This time I had seen a recipe for marinated asparagus. I decided instead of going to the trouble of making this elaborate marinade that I would just pour some balsamic and olive oil with a little sugar and salt and pepper. That was it. My parents were over for dinner and there was definitely not enough asparagus to go around so I added the arugula/rocket and sprinkled gruyere on it. It was divine! I cant stop eating it. I went back to the market mid week to get more asparagus and rocket! Now that was long winded post.


Marinated Asparagus with Rocket and Gruyere

1 bunch of arugula (about three cups)
2 cups asparagus, chopped into two inch pieces
1/2 cup balsamic vinegar
2 teaspoons sugar
1/4 cup extra virgin olive oil
1/2 teaspoon garlic powder
s and p

Boil asparagus until tender crisp. Combine vinegar, garlic powder, oil, sugar and s and p. Marinate asparagus for at least four hours. Best results when asparagus is marinated overnight.

When ready to serve combine rocket/arugula with the marinated asparagus. Sprinkle gruyere on top.