The sun is out this morning, and I think the temps may (?) creep into the ’50s. This is a fresh spring salad, with lots of rich flavors. It’s a great way to use some of your Easter eggs!
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
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.
Calories 150; Fat 10.3g (sat 2.4g); Protein 7.6g; Carbohydrate 8.2g; Fiber 3.9g; Cholesterol 74mg; Iron 4.1mg; Sodium 296mg; Calcium 107mg
Cooking Light, APRIL 2009