⅓ cup minced shallots, about 2 large
2 Tbs fresh lemon juice
2 Tbs Sherry wine vinegar
2 tsp grated lemon peel
1 ½ tsp Dijon mustard
⅓ cup extra virgin olive oil
1 lb slender asparagus, ends trimmed
6 cups arugula, about 5 oz
3 Tbs chopped fresh chives
½ cup freshly grated Parmesan cheese
Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season to taste with salt and pepper. Can be prepared 1 day in advance and stored in refrigerator. Let stand at room temperature 30 minutes and which before using.
Preheat oven to 400. Place asparagus spears on rimmed baking sheet. Drizzle ¼ cup vinaigrette over and turn to coat. Spread in single layer. Sprinkle with salt and pepper. Roast until crisp-tender, about 12 minutes.
Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.