Roasted Asparagus Salad Recipe

Can you tell we are dreaming of Spring already? This tasty salad is so simple to throw together and can take substitutions without batting an eye. As is, the salad has an incredible texture profile with the crunch of the nuts, the crispness of the lettuce and the soft roasted asparagus. If you make substitutions, make sure to keep texture in mind!

Roasted Asparagus Salad with Lemon Vinaigrette Recipe

Makes: 2 main dish servings or 4 side dish servings

Total Time: 30 minutes

lemon vinaigrette

¼ cup fresh lemon juice
¼ cup olive oil
1 tablespoon honey
1 teaspoon Dijon mustard
¼ cup grated parmesan cheese
½ teaspoon coarse salt


1 bunch asparagus, trimmed
1 tablespoon olive oil
salt and pepper
2 eggs
4 cups lettuce of your choice
¼ cup toasted almonds
additional parmesan

To make the vinaigrette- place all ingredients except olive oil in a bowl and whisk vigorously
to combine. Slowly stream in olive oil until emulsified. Taste and adjust seasoning as

Preheat oven to 400°F. Toss the asparagus, olive oil, salt and pepper together and spread
in a single layer on a sheet pan. Roast until tender, about 15 minutes. Remove from oven
and let cool for 5 minutes.

To make jammy soft boiled eggs, bring a saucepan over water to a boil over medium-high
heat. Carefully lower the eggs into the water using a slotted spoon. Set a timer for 6 ½
minutes, while maintaining a gentle boil. Transfer eggs to a bowl of ice water and let cool
for about 2 minutes. Crack, peel and chop up eggs for salad.

To serve, toss lettuce, asparagus, boiled eggs, and almonds in lemon vinaigrette. Top with
additional parmesan.

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