This CPK Copycat recipe is a delicious side dish to any summer meal or you can top it with some rotisserie chicken for a light dinner!
In a large skillet, heat 1 tablespoon of olive oil and heat over medium high. Trim the woody ends (about 2") off the asparagus and add to the skillet.
Cook for 3-4 minutes until bright green. Season with 1/2 tsp salt and 1/4 tsp pepper. Remove and allow to cool.
In a pint size mason jar with a lid, juice the lemon into it. Add the Dijon and olive oil. Add 1/2 tsp salt and 1/4 tsp pepper. Shake until combined and adjust seasonings if necessary.
In a large bowl, add arugula and cooled asparagus. Add 2 tablespoons of the vinaigrette and toss to combine. Add more vinaigrette if desired.
Lay the arugula and asparagus salad on a large plate. Top with sliced sun-dried tomatoes and Parmesan cheese. Serve immediately.
*Remaining vinaigrette will last in the fridge for 2 weeks in a sealed mason jar.
*Top with rotisserie chicken to make an entree salad.
*You can blanch or grill the asparagus instead of pan roasting if you prefer.