Roasted Asparagus Salad with Pecorino, Lemon, and Olive Oil

recipe
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.

Yield:

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

Recipe from

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

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

Preparation

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.

Note:

Jonathan Rapp and Drew Mclachlan,

Dinners at the Farm, CT,

April 2009
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