ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Butter Lettuce, Asparagus, and Hazelnut Salad

Photo: Jennifer Causey; Styling: Claire Spollen

Hands-on time 10 mins
Total time 10 mins

Serves 4 (serving size: about 1 1/4 cups)

Butter lettuce, also called Boston or Bibb lettuce, is delicate; it can bruise and wilt as easily as fresh herbs. Instead of tossing together in a bowl, arrange the lettuce on individual plates before adding other elements. A tip we learned from salt guru Mark Bitterman: Stirring salt into the vinaigrette will wilt lettuces faster. Instead, finish with a sprinkling of flake salt, such as Maldon--the big flakes mimic the lettuce's crisp texture. Late spring yields the most flavorful, tender asparagus; this salad is a great place to use very thin stalks.


  • 1 1/2 tablespoons fresh lemon juice
  • 1 1/2 tablespoons extra-virgin olive oil
  • 1 teaspoon chopped fresh mint
  • 1 teaspoon honey
  • 1/4 teaspoon freshly ground black pepper
  • 5 cups torn butter lettuce
  • 1 cup thinly diagonally sliced asparagus
  • 1/4 cup chopped hazelnuts, toasted
  • 2 tablespoons shaved pecorino Romano cheese
  • 1/4 teaspoon flake salt (such as Maldon)

Nutrition Information

  • calories 127
  • fat 10.8 g
  • satfat 1.9 g
  • monofat 7 g
  • polyfat 1.2 g
  • protein 4 g
  • carbohydrate 6 g
  • fiber 2 g
  • cholesterol 4 mg
  • iron 2 mg
  • sodium 217 mg
  • calcium 73 mg

How to Make It

  1. Combine juice, oil, mint, honey, and pepper in a bowl, stirring with a whisk.

  2. Divide butter lettuce evenly among 4 plates. Top each serving with 1/4 cup asparagus, 1 tablespoon hazelnuts, and 1 1/2 teaspoons cheese. Drizzle vinaigrette evenly over salads. Sprinkle evenly with salt.