Spring Lettuce Salad with Roasted Asparagus

  • 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 any spring lettuces


One 1 1/2-ounce piece of Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler. Preheat the oven to 450°. On a rimmed baking sheet, toss the asparagus with 1 tbsp. of the oil and lemon zest and season with salt/pepper. Roast asparagus for about 8 min, until just tender and the tips begin to turn brown.  In a small bowl, whisk the lemon juice with the mustard and the remaining olive oil. Season with salt/pepper. In a large bowl, toss lettuce with all but 2 tbsp. of the dressing. Arrange on plates and top with the roasted asparagus and cheese curls. Drizzle the remaining dressing over the asparagus and serve.

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