The prerequisites that led up to this salad: must have grilled veggies, shaved parmesan cheese and arugula.  I think I was feeling particularly inspired after flipping through Jamie at Home and he did a similar salad (minus the arugula).

After a rare trip to the Byward Market on Sunday, we came home with more than just herbs for planting.  We ended up with wild garlic, asparagus and some extremely cute baby eggplants.  (PS: it’s the last week for wild garlic!)

I “fired up” the Mario Batalli grill, tossed the eggplant slices in a bit of olive oil, salt and pepper and set them grilling for about 15 minutes.  Once they were done, in went the asparagus for another 10-15 minutes.

Serving this salad couldn’t be easier - toss some arugula on the plate, load up with veggies, add cheese and finish with a does of olive oil, salt and pepper.  Maybe even a squeeze of lemon.  Easy.