Thin is in…. for asparagus, that is. Though I read somewhere recently that its thicker counterpart is more desirous of chefs and actually has more flavor to impart. The objection is that much of the good part is lost when people snap off the fuller stems and throw them out. Sure, you have to use a vegetable peeler to pare down the rough stems a little bit, but you’ll find good stuff underneath, and an attractive product too.
Roasted vegetables add so much flavor to every dish, and asparagus are no exception. Topped with olive oil, lemon zest and a sprinkle of kosher salt, these asparagus roast until just tender and the tips turn brown.
Spring lettuces are tossed with a lemony-dijon dressing and then asparagus and shaved Parmesan are added to finish the salad.
I might add that this is a good salad to eat if you’re trying to jump on the thin-is-in bandwagon for the summer bathing suit season. Lighten the dressing with less olive oil and you’ve got a pretty healthy salad too.
Verdict in our family: YUM, YUM, and YUM. We will definitely be making this again.
This salad recipe can be found HERE.
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