Roasted Asparagus Salad with Pecorino, Lemon, and Olive Oil

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


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