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Spring Lettuce Salad with Roasted Asparagus

Spring Lettuce Salad with Roasted Asparagus

From Food & Wine

Spring Lettuce Salad with Roasted Asparagus


  1. 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


  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.
  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.
  3. In a large bowl, toss the lettuces with all but 2 tablespoons of the dressing.
  4. Arrange the salad on plates and top with the roasted asparagus and cheese curls. Drizzle the remaining dressing over the asparagus and serve.

Serves 6.

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