Roasted Asparagus Salad with Pecorino, Lemon, and Olive Oil

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Classic spring flavors of asparagus, egg, and lemon combine in this salad from Dinners at the Farm. You can use Parmesan cheese in place of pecorino, if you prefer.
6 servings (serving size: 1 cup lettuce, about 8 asparagus spears, 2 egg slices, 2 teaspoons dressing, and 2 teaspoons cheese)


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2 pounds asparagus, trimmed
3 tablespoons extra-virgin olive oil, divided
1/2 teaspoon fine sea salt, divided
1/2 teaspoon freshly ground black pepper, divided
6 cups torn Boston lettuce (about 2 small heads)
2 large hard-cooked eggs, each cut into 6 slices
2 tablespoons fresh lemon juice
1/4 cup (1 ounce) shaved fresh pecorino Romano cheese


1. Preheat oven to 450°.

2. Place asparagus on a large jelly-roll pan. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well. Arrange asparagus in a single layer on pan. Bake at 450° for 8 minutes or until crisp-tender, tossing once. Cool slightly.

3. Arrange lettuce on a large platter. Top with asparagus and egg slices. Combine remaining 2 tablespoons oil, juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper, stirring with a whisk. Drizzle over asparagus and lettuce. Top with cheese. Serve immediately.

Created date

March 2009

Nutritional Information

Calories 150
Fat 10.3 g
Satfat 2.4 g
Monofat 5.7 g
Polyfat 1.4 g
Protein 7.6 g
Carbohydrate 8.2 g
Fiber 3.9 g
Cholesterol 74 mg
Iron 4.1 mg
Sodium 296 mg
Calcium 107 mg