Recipe
Roasted Asparagus Salad With Pecorino And Lemon And Olive Oil Recipe
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Pleclare / All my dishes 9 months, 2 weeks ago
Classic spring flavors of asparagus,egg and lemon combine in this wonderful salad. You can use parmesan cheese in place of pecorino if you like.
Prep:20m Cook:8m Servings:6
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 Pleclare |
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Fans
Ingredients
- 2 lbs. asparagus,trimmed
- 3 Tbs extra virgin olive oil,divided
- 1/2 tsp fine sea salt,divided
- 1/2 tsp fresh ground black pepper,divided
- 6 cups torn Boston lettuce(about 2 small heads)
- 2 large hard-cooked eggs,each cut in 6 slices
- 2 Tbs fresh lemon juice
- 1/4c(1oz.) shaved pecorino romano chesse
Directions
- Preheat oven to 450
- Place asparagus on jelly roll pan. Drizzle with1 Tbs. oil and sprinkle with 1/4 tsp salt and 1/4 tsp pepper;toss well. Arrange in single layer. Bake at 400 for 8 mins ot till crisp-tender,tossing once. Cool slightly.
- Arrange lettuce on large platter. Top withasparagus and egg slices. Combine remaining 2 Tbs. oil,juice,remaining 1/4 tsp. salt and remaining 1/4 tsp pepper,stirring with a whisk. Drizzle over asparagus and lettuce. Top with cheese. Serve immediately.
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modelsmom 9 months, 2 weeks ago said:
Okay, tell the truth - are you following me?? How ELSE would you know I went crazy on the asparagus at Price Chopper last weekend?! Thanks for this. The kids don't like it, but I just figure that leaves more for Andy & me!
aussie_meat_pie 9 months, 2 weeks ago said:
Yummy I really like this one - great post :)
juels 9 months, 2 weeks ago said:
Sounds so refreshing and delicious! Love asparagus, thanks!