This asparagus salad is light and refreshing, made with crunchy vegetables and Parmesan cheese.
The weather is getting warmer, the flowers are blooming and there is a lot more pollen outside.
That can only mean one thing: Spring is coming! Spring is a beautiful season and the perfect time to pull out your favorite salad recipe.
Don’t have a favourite? Make this spring lettuce salad with roasted asparagus and fall in love with salads.
This simple recipe is packed with flavor and nutrition. The citrus dressing has a little kick from the mustard that pairs well with the asparagus. Eat it as a light lunch, or serve it with a delicious Chicken Parmesan! The possibilities are endless.
While this recipe is delicious, you can adjust the ingredients to your liking. This easy asparagus salad recipe is versatile, so use what you have in your kitchen!
How do you make this refreshing asparagus salad?
This roasted asparagus salad is super easy to make and only takes a few steps.
Prepare the asparagus: Start by preheating your oven to 450°F. Wash and cut the bottoms of your asparagus and pat dry. Brush with a little oil, lemon zest, salt and pepper.
When seasoned, place on a baking sheet and bake for about 8 minutes. Keep an eye on them in the oven to prevent them from burning.
Make the dressing: While the asparagus is roasting, prepare the remaining ingredients. Mix the lemon juice, mustard and oil in a bowl. Beat until completely blended and season to taste. Keep it in the fridge until you are ready to use it.
Make the salad: Wash and dry your veggies of choice (we used mixed lettuce). Then add it to a large salad bowl and cover with about ¾ of the dressing. Plate the dressed vegetables and place the roasted asparagus on top. Shave some Parmigiano-Reggiano on the salad with a vegetable peeler. Then top the salad with the rest of the dressing. Serve and enjoy!
Prep time 10 minutes
Cooking time 8 minutes
Total time 8 minutes
1 lb asparagus 1/3 c extra virgin olive oil 1/2 tsp lemon zest Salt and ground pepper 1 1/2 tbsp lemon juice 1 tbsp Dijon mustard 10 oz mixed spring vegetables 1 1/2-ounce piece Parmigiano-Reggiano cheese (shaved)
Preheat your oven to 450°F. Mix the cleaned asparagus with a tablespoon of oil, lemon zest, salt and pepper in a mixing bowl. Add the asparagus to the baking sheet and roast for about 8 minutes, or until tender. Combine lemon juice, Dijon mustard, and the rest of the oil in a bowl. Season. Wash and dry the mixed greens mix. Add to a large mixing bowl and pour over of the dressing. Place the dressed vegetables on a plate and garnish with the asparagus. Use a vegetable peeler to shave some Parmigiano-Reggiano cheese over the salad. Add some extra dressing to the finished salad. Serve and enjoy!
Amount Per Serving: Calories: 504 Total Fat: 43 g Saturated Fat: 8 g Trans Fat: 0 g Unsaturated Fat: 32 g Cholesterol: 18 mg Sodium: 977 mg Carbohydrate: 22 g Fiber: 8 g Sugar: 4 g Protein: 15 g
Looking for even more salad recipes to enjoy this spring? Try this one!
This post This Crisp Asparagus Salad With Parmesan Cheese Is a Perfect Spring Side Dish was original published at “https://www.fitwirr.com/nutrition/asparagus-salad/”