When it’s spring and asparagus are everywhere and affordable, this Spring Lettuce Salad with Roasted Asparagus is the salad to try!
It’s time to try a new salad recipe! This salad is dressed simply with lemon juice, olive oil and Dijon mustard. Roasted asparagus bring a wonderful flavor element into the salad. And the addition of Parmesan cheese really finished it off well.
Ingredients needed:
- asparagus
- extra virgin olive oil
- grated lemon zest
- kosher salt and freshly ground black pepper
- lemon
- Dijon mustard
- mixed greens
- Parmesan cheese
How do you trim asparagus?
Line up your asparagus on a cutting board so all the ends are lined up evenly. Cut off the tough ends right where the green meets the white. Discard the cut ends, and your asparagus are trimmed and ready to go!
How to make Spring Lettuce Salad with Roasted Asparagus:
The complete, printable recipe is at the end of this post.
Arrange the salad on plates and top with the roasted asparagus and cheese curls. Drizzle the remaining dressing over the asparagus and serve. Enjoy!
There are some different ways you could go about plating this salad. It does look awfully pretty with long, roasted asparagus. But if you’re more practical, you may wish to cut the asparagus into smaller lengths and arrange them on your salad that way. I also really love the way the shaved Parmesan looks on the salad, but you can certainly sprinkle shredded Parmesan cheese on the salad instead. This salad would be delicious with a few roasted pine nuts sprinkled on top too.
I’ve made some different variations of this Spring Lettuce Salad with Roasted Asparagus before, and they are all really delicious. Normally a fan of very firm asparagus either steamed or sautéed, this particular method of roasting the asparagus really brings out a lot more flavor. It’s a yummy salad!
You might also like my Asparagus and Goat Cheese Salad or my Asparagus Apple Salad with Blue Cheese Vinaigrette, or this Shaved Fennel Asparagus Salad.
If you happen to be following the Weight Watchers WW plan, you’ll find a link to the WW Points on the recipe card below.
Spring Lettuce Salad with Roasted Asparagus
Ingredients
- 1 pound asparagus
- ⅓ cup + 1 tablespoon extra virgin olive oil
- ½ teaspoon finely grated lemon zest
- kosher salt and freshly ground black pepper
- 1½ tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 10 ounces mixed greens
- Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler
Instructions
- Preheat the oven to 450°F. 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.
- In a small bowl, whisk the lemon juice with the mustard and the remaining ⅓ cup olive oil. Season with salt and pepper.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
