Spring Lettuce Salad with Roasted Asparagus

Name: Spring Lettuce Salad with Roasted Asparagus
Total time: 23 min
Yield: 6 servings
Cuisine: Indonesian
Ingredients: 1 pound asparagus; ⅓ cup + 1 tablespoon extra virgin olive oil; ½ teaspoon finely grated lemon zest; kosher salt and freshly ground black pepper; 1½ tablespoons freshly squeezed lemon juice; 1 tablespoon Dijon mustard; 10 ounces mixed greens; Parmigiano-Reggiano cheese, (shaved into curls with a vegetable peeler)

Perfect for spring when asparagus is at its most fresh!

⏱️ 23 min 🔪 Prep: 15 min 🔥 Cook: 8 min 📊 Medium 👁️ 28 views

👨‍🍳 Start Cooking

Spring Lettuce Salad with Roasted Asparagus

Foto: RecipeGirl

Ingredients

6 servings

1 pound asparagus
⅓ cup + 1 tablespoon extra virgin olive oil
½ teaspoon finely grated lemon zest
kosher salt and freshly ground black pepper
1½ tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
10 ounces mixed greens
Parmigiano-Reggiano cheese, (shaved into curls with a vegetable peeler)

Steps

Preheat the oven to 450°F. On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the oil and the lemon zest and season with salt and pepper. Roast the asparagus for about 8 minutes, until just tender and the tips begin to turn brown.
In a small bowl, whisk the lemon juice with the mustard and the remaining ⅓ cup olive oil. Season with salt and pepper.
In a large bowl, toss the lettuces with all but 2 tablespoons of the dressing. Arrange the salad on plates and top with the roasted asparagus and cheese curls. Drizzle the remaining dressing over the asparagus and serve.