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1/3 cup minced shallots (about 2 large) 2 tablespoons fresh lemon juice 2 tablespoons Sherry wine vinegar 2 teaspoons grated lemon peel 1 1/2 teaspoons Dijon mustard 1/3 cup extra-virgin olive oil 1 pound slender asparagus, tough ends trimmed 6 cups (lightly packed) arugula (abo [...]
Read the recipe at epicurious.com