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Spring Lettuce Salad with Roasted Asparagus C/O Food and Wine Magazine April 2008

By: Kristi Goode


· 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

· One 1 1/2-ounce piece of Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler


· Step 1

Preheat the oven to 450°. On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the oil and the lemon zest and season with salt and pepper. Roast the asparagus for about 8 minutes, until just tender and the tips begin to turn brown.

· Step 2

In a small bowl, whisk the lemon juice with the mustard and the remaining 1/3 cup of olive oil. Season with salt and pepper.

· Step 3

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.

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