Roasted Asparagus Salad with Pecorino, Lemon, and Olive Oil |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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 |
Directions:
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.
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