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Roasted Asparagus Salad with Pecorino, Lemon, and Olive Oil

Yield 6 servings (serving size: 1 cup lettuce, about 8 asparagus spears, 2 egg slices, 2 teaspoons dressing, and 2 teaspoons cheese)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Dinners at the Farm, CT