Roasted Asparagus and Spring Greens with Lemon Shallot Vinaigrette
A light, but flavorful Lemon Shallot Vinaigrette is a perfect complement to the fresh asparagus in this salad.
  • Makes: 6 servings
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Difficulty Rating: Easy

  • Nutrition Highlights: A cup of fresh asparagus contains 3 grams of fiber and only 27 calories.

  • Recipe Created By:
  • Recipe From: My Indiana Home

Instructions

  1. Preheat oven to 400 degrees.
  2. Place asparagus on a large-rimmed (18-inch-by-13-inch) baking sheet in a single layer. Drizzle with 1 tablespoon olive oil. Roast until crisp-tender, about 10-12 minutes. Set aside to cool, then cut spears into thirds.
  3. In a small bowl, whisk shallots, lemon juice, lemon zest, mustard, pepper, salt and remaining 2 tablespoons of olive oil until thoroughly blended.
  4. In a large bowl, lightly toss spring greens and asparagus pieces. Drizzle dressing over vegetables and toss to coat.
  5. Divide between 6 serving bowls or plates and top each salad with 1 tablespoon of shaved Parmesan cheese.

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