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.
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
How to Make It
Preheat oven to 450°.
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.
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
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