Roasted Asparagus Salad with Pecorino, Lemon, and Olive Oil

6 Reviews
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6 servings (serving size: 1 cup lettuce, about 8 asparagus spears, 2 egg slices, 2 teaspoons dressing, and 2 teaspoons cheese)
By Jonathan Rapp and Drew Mclachlan and Jonathan Rapp and Drew Mclachlan
April 2009
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 150
  • Fat 10.3g
  • Satfat 2.4g
  • Monofat 5.7g
  • Polyfat 1.4g
  • Protein 7.6g
  • Carbohydrate 8.2g
  • Fiber 3.9g
  • Cholesterol 74mg
  • Iron 4.1mg
  • Sodium 296mg
  • Calcium 107mg

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

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Ratings & Reviews

tara31's Review

tara31
April 22, 2012
N/A

Pam1in8's Review

ahewisonsmith
July 28, 2009
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

emilycmt
May 19, 2009
This salad was fantastic. Together, these simple ingredients made a dynamic dish! I used Parmesan cheese instead of Pecorino. Highly recommended!

katnunchuck's Review

Pam1in8
May 11, 2009
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

katnunchuck
April 22, 2009
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

hcamp29
April 10, 2009
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.