Bitter Greens and Roasted Asparagus Salad

Bitter Greens and Roasted Asparagus Salad

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  • Each serving
  • 220 cal
  • 15g fat (6g sat)
  • 25mg chol
  • 690mg sodium
  • 8g carb
  • 3g fiber
  • 3g sugars
  • 14g protein

Ingredients

  • 1 pound asparagus, woody stems snapped off and bias cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 lemon, zested and juiced (roughly 3 tablespoons of juice)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 teaspoons Dijon mustard
  • 2 tablespoons finely minced red onion
  • 4 cups bitter green of choice, chopped small and using only tender stems
  • 4 ounces Parmesan cheese (not shredded)

Directions

Preheat oven to 400° F.

Place asparagus onto a baking sheet; drizzle with olive oil, lemon zest, salt and pepper and toss well to mix. Spread out evenly on the pan and roast for 8 to 10 minutes or until lightly cooked.

Remove from the oven and add lemon juice, Dijon mustard and onion; toss well. Place atop greens and toss well to combine. Serve on a platter or individual plates garnished with cheese curls, using a vegetable peeler to create curls.