Roasted Asparagus Salad with Pecorino, Lemon, and Olive Oil

Name: 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)
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

6 Reviews

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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

How to Make It

Step 1

Preheat oven to 450°.

Step 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.

Step 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

Ratings & Reviews

tara31's Review

2012-04-22T12:26:10-04:00 tara31

N/A

Pam1in8's Review

2009-07-28T02:16:08-04:00 ahewisonsmith

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!

hcamp29's Review

2009-05-18T23:57:00-04:00 emilycmt

This salad was fantastic. Together, these simple ingredients made a dynamic dish! I used Parmesan cheese instead of Pecorino. Highly recommended!

katnunchuck's Review

2009-05-11T02:49:16-04:00 Pam1in8

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.

ahewisonsmith's Review

2009-04-22T03:06:24-04:00 katnunchuck

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.

emilycmt's Review

2009-04-10T03:34:39-04:00 hcamp29

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.

Roasted Asparagus Salad with Pecorino, Lemon, and Olive Oil

Ingredients

How to Make It

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Ratings & Reviews

tara31's Review

Pam1in8's Review

hcamp29's Review

katnunchuck's Review

ahewisonsmith's Review

emilycmt's Review

Roasted Asparagus Salad with Pecorino, Lemon, and Olive Oil

Ingredients

Nutritional Information

How to Make It

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