Spring has sprung and that means the gourmet local & organic greens & asparagus are starting to roll in! Did you know that one of the best and tastiest ways to cook asparagus (without overcooking them) is to roast them with a little olive oil under the broiler or on the bbq? This simple recipe combines the best of spring greens with shaved Parmigiano-Reggiano cheese…feel free to embellish with your own touches…how about some crumbled bacon, smoked salmon and chopped, roasted hazelnuts or fresh herbs for a garnish?
Spring Salad Greens with Roasted Asparagus
Prep time:
Cook time:
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Serves: 4
Ingredients
- 1 pound medium asparagus
- 1/3 cup plus 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon finely grated lemon zest
- Kosher salt and freshly ground pepper
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 10 ounces mixed spring lettuces or Kingfisher Farms baby gourmet greens
- One 1 1/2-ounce piece of Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler
Instructions
- Preheat the oven to 450°. On baking sheet, combine the asparagus with 1 tablespoon of the oil and the lemon zest and season with salt and pepper and toss to coat. Roast the asparagus for about 8 minutes, until just tender and the tips begin to turn brown. (You may also roast the asparagus on your bbq over medium-hot coals.)
- In a small bowl, mix the lemon juice with the mustard and the remaining 1/3 cup of olive oil and add salt and pepper to taste.
- In a large bowl, toss the lettuces with all but 2 tablespoons of the dressing. Arrange the salad on plates and top with the roasted asparagus and cheese curls. Drizzle the remaining dressing over the asparagus and serve.