Roasted Asparagus Salad with Pecorino, Lemon, and Olive Oil
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.
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.
Dinners at the Farm, CT
So delicious and easy to make ahead. I added chopped tomato and diced red onion. Don't try to substittue another lettuce -- the boston is best. You can really dress it up, or just lay it down on a plate. Can't miss with this one!
This salad was fantastic. Together, these simple ingredients made a dynamic dish! I used Parmesan cheese instead of Pecorino. Highly recommended!
This salad is really delicious. I had never roasted asparagus before and I was surprised at how easy and flavorful it was! I will definitely make this again. I served it with the Salmon with Maple Lemon Glaze from this issue, and roasted potatoes. It was a great dinner. The dressing is really light, but the cheese and egg add more flavor and it works well.
I really enjoyed this, and would make it again for sure, and for a special occasion as well. I used Manchego cheese instead of pecorino, and it was delicious. I served this dish with some BBQ chicken breasts, and boiled new potatoes tossed with butter and parsley. The dish would be fine with less egg, but I like eggs, so I was happy with the amount! I chopped the egg instead of slicing it.
I roasted the asparagus and we ate it without the salad. A fast, easy and tasty way to serve asparagus and I'll make again. Fine for company too.