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Roasted Asparagus Salad with Pecorino, Lemon, and Olive Oil

Roasted Asparagus Salad with Pecorino, Lemon, and Olive Oil
Roasted Asparagus Salad with Pecorino, Lemon, and Olive Oil is It will be a hit at your Easter event. Head to the store and pick up hard-cooked eggs, olive oil, pecorino romano cheese, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

1
Preheat oven to 45
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OvenOven
2
Place asparagus on a large jelly-roll pan.
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AsparagusAsparagus
JellyJelly
RollRoll
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Frying PanFrying Pan
3
Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well. Arrange asparagus in a single layer on pan.
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AsparagusAsparagus
PepperPepper
SaltSalt
Cooking OilCooking Oil
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4
Bake at 450 for 8 minutes or until crisp-tender, tossing once. Cool slightly.
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OvenOven
5
Arrange lettuce on a large platter. Top with asparagus and egg slices.
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AsparagusAsparagus
LettuceLettuce
EggEgg
6
Combine remaining 2 tablespoons oil, juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper, stirring with a whisk.
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PepperPepper
JuiceJuice
SaltSalt
Cooking OilCooking Oil
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WhiskWhisk
7
Drizzle over asparagus and lettuce. Top with cheese.
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AsparagusAsparagus
LettuceLettuce
CheeseCheese
8
Serve immediately.
DifficultyHard
Ready In45 m.
Servings6
Health Score46
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo VegetarianPrimal
Dish TypesSalad
OccasionsEaster
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