1. Wash your hands and clean your cooking area.
2. In a large bowl, toss together the salad ingredients. Set aside.
3. In a small bowl or container with lid, whisk or shake all of the vinaigrette ingredients.
4. Assemble the toppings over the salad mixture. Top with the vinaigrette and serve.
Nutrition facts per serving: 190 calories, 16g total fat, 2g saturated fat, 0g trans fat, 25mg sodium, 11g total carbohydrate, 3g dietary fiber, 6g sugars, 2g protein, 45% vitamin A, and 35% vitamin C. percent Daily Values are based on a 2,000- calorie diet.
To pickle onions, combine onion and vinegar in a small bowl. Cover and let stand at room temperate for at least 30 minutes or in the refrigerator for up to 24 hours.
Pre-heat oven to 400 °F. On a baking sheet lined with parchment paper, place the trimmed asparagus in a single layer. Drizzle asparagus spears with 1 tablespoon olive oil. Roast asparagus for 15-20 minutes (until tender crisp).
Meanwhile, in a large bowl combine arugula and mint. Use a slotted spoon to transfer the onions to the mixture. Pour 3 tablespoons of the vinegar from the onion bowl into a small screw top jar. Add remaining oil, salt and pepper. Cover and shake well.
Add cooled asparagus spears to the salad and drizzle vinegar mixture over the salad, toss gently to coat. Serve immediately
Note: If you have thin asparagus spears, leave them whole. If the spears are thick, cut them into 1 inch chunks.
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