Spring Lettuce Salad with Roasted Asparagus

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.

Spring Lettuce Salad with Roasted Asparagus was lifted from Food and Wine. It’s a terribly simple salad with big taste.

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.

Leave a Comment




37 Responses to “Spring Lettuce Salad with Roasted Asparagus”

  1. 1

    Laura — May 12, 2008 @ 9:53 PM

    I am drooling on my keyboard… I love asparagus and you take such nice photos. Now I want asparagus with my dinner….

  2. 2

    Sharon — May 12, 2008 @ 10:50 PM

    Yum! Looks light and fresh. Bathing suit season….thanks for the reminder! :)

  3. 3

    Egghead — May 12, 2008 @ 11:06 PM

    It is true that they are good after peeling off that layer but somehow I still love the new tender ones the best. This looks delicious!

  4. 4

    ali — May 12, 2008 @ 11:56 PM

    I love slightly wilted salads. This looks delectable. Anything with asparagus and parmesan together makes me very happy. the lemon-dijon dressing sounds wonderful, too.

  5. 5

    Elle — May 12, 2008 @ 11:59 PM

    oooh, looks delicious! I don’t usually buy asparagus, but I think we’d really love this one!

  6. 6

    Peter M — May 13, 2008 @ 12:42 AM

    I’ve always liked asparagus and cheese shavings on top just make it “all that”!

  7. 7

    cook eat FRET — May 13, 2008 @ 2:43 AM

    a perfect spring salad…

  8. 8

    Tarah — May 13, 2008 @ 4:39 AM

    Asparagus are one of those things that aren’t made to often. Why, I don’t know. I absolutely love asparagus. Looks so light and delicious with this salad :]

  9. 9

    Lina — May 13, 2008 @ 5:06 AM

    What a fresh salad! Nice way to get some more greens into my diet. Asparagus are in season and taste great right now too!

  10. 10

    Lori Lynn — May 13, 2008 @ 5:45 AM

    Can’t go wrong with this one.
    I like the shaved Parm, as opposed to grated – nice touch!

  11. 11

    dessertobsessed — May 13, 2008 @ 6:05 AM

    hahahaha i always crave asparagus after i mass consume cake. must keep this recipe for the next asparagus craving! looks delish!

  12. 12

    noble pig — May 13, 2008 @ 6:50 AM

    I love asparagus and this looks like a keeper recipe.

  13. 13

    Grace — May 13, 2008 @ 10:21 AM

    very nice. simple and delicious.

    random thought: it’s too bad the plural form of “asparagus” isn’t “asparagusses.” that’s just fun to say. you know what is a word, and equally fun to say? asparaginous. seriously. :)

  14. 14

    VeggieGirl — May 13, 2008 @ 12:55 PM

    I actually prefer the thicker stalks of asparagus, but oh well, haha. Thin or thick, you can’t go wrong with roasted asparagus! Yum!

  15. 15

    Leah — May 13, 2008 @ 12:58 PM

    Mmmmm…it’s going to be 70 here today and I’m already thinking of throwing something on the grill tonight for dinner — I even know what one of my sides will be! Thanks, RG!

    I love Food & Wine. Their recipes are always good!

  16. 16

    Prudy — May 13, 2008 @ 1:42 PM

    Looks heavenly, as usual! I’m a huge fan of roasted asparagus.

  17. 17

    Jackie — May 13, 2008 @ 1:53 PM

    That looks absolutely delicious – if there’s still nice asparagus at the market on Thursday I might make this! Thanks for stopping by my blog and commenting by the way! :)

  18. 18

    familiabencomo — May 13, 2008 @ 1:55 PM

    We LOVE asparagus here! It’s nice to have a new (& easy!) recipe. Thank you, dear. You make it look so pretty too.

    xoxox Amy

  19. 19

    Daziano — May 13, 2008 @ 2:03 PM

    Roasted asparagus!! I love them!!!

  20. 20

    LyB — May 13, 2008 @ 3:06 PM

    Roasting is my favorite way to cook asparagus, I never cook them any other way! Your salad looks delicious!

  21. 21

    Gabi — May 13, 2008 @ 4:40 PM

    I second that Yum Yum Yum! Thanks for stopping by my blog and your sweet comment on my cake too :)

  22. 22

    Patsyk — May 13, 2008 @ 5:30 PM

    Your asparagus looks so awesome! Wish I had seen some at my market this weekend so I could make this salad. Maybe next week.

  23. 23

    Nina's Kitchen (Nina Timm) — May 13, 2008 @ 8:08 PM

    Love your last photo – it was as if I could pick one and eat it.

  24. 24

    Vicky (victoria sponge) — May 13, 2008 @ 9:14 PM

    Thank you for such an interesting post. I’ll never just snap my asparagus willy nilly again! Lovely slim recipe too!
    Vicky xxx

  25. 25

    Proud Italian Cook — May 13, 2008 @ 10:34 PM

    Love this! and with the cheese shavings it just takes it over the top! I think we were just visiting each others blogs at the same time just now, we seem to be on the same wave length.:) I have been trying to put you in my reader for weeks and I not having any luck, I keep getting different recipe pages but not your blog :( I’ll figure it out!!

  26. 26

    Cyndi L — May 13, 2008 @ 11:18 PM

    I am *so* adding you to my blogroll! This looks great :-)

  27. 27

    Kevin — May 14, 2008 @ 1:26 AM

    Nice looking asparagus salad. Roasting asparagus is one of my favorite ways of preparing it.

  28. 28

    CookiePie — May 14, 2008 @ 2:21 AM

    Delicious AND healthy?? Too good to be true! I think roasting is the best way to cook asparagus by far – and I LOVE the idea of putting it in a salad. Yay spring!

    I think you should try rhubarb – you’d like it! I’ll be happy to share the crumble recipe, if you like.

  29. 29

    sher — May 14, 2008 @ 6:33 AM

    Perfection! I love asparagus, and yours looks beautiful. One can never get enough asparagus (my motto).

  30. 30

    White On Rice Couple — May 14, 2008 @ 7:04 AM

    Mmmm, asparagus is the best! And your spring salad is so perfect for the warmer season now!
    I never knew Chefs are now desiring the thicker stuff. I always thought they like the smaller, more expensive asparagus. Thanks for the great info!

  31. 31

    Anonymous — May 14, 2008 @ 9:22 AM

    I always snap the ends off- hmmm, I’ll have to trim it down a bit next time.

    Pixie

  32. 32

    Nicole — May 15, 2008 @ 5:58 AM

    Looks tasty and healthy! Just what I need. I am all about the olive oil and lemon dressing right now. Yum!

  33. 33

    HoneyB — May 15, 2008 @ 7:44 AM

    Asparagus is one of my favorite veggies (yes mom, I said that!) the salad looks so delicious!

  34. 34

    Amy — May 19, 2008 @ 2:27 PM

    Roasted asparagus is one of my all-time favorite foods…I can almost *taste* how delicious this salad must be!

  35. 35

    Denise — April 8, 2012 @ 6:39 AM

    I made this last night, but am putting it together for an Easter celebration we will be attending today. Should I warm the asparagus up before serving, or should I just serve it on the salad cold? I can’t decide…

    • Lori Lange replied: — April 8th, 2012 @ 4:28 PM

      Sorry I’m late! I think cold is fine… let me know what you decided on.

  36. 36

    Denise — April 9, 2012 @ 7:52 AM

    I served the asparagus cold. I was worried it would be mushy the next day, so I roasted it a little less, and it was still firm to the bite. I took it to two different Easter celebrations, and got asked for the recipe at both of them! My mom is still raving about it today! YUM.