Spring Lettuce Salad with Roasted Asparagus
Light, crisp, and full of fresh flavor, this asparagus salad combines tender roasted asparagus, vibrant greens, and shaved Parmesan for a simple dish that feels perfect for the season.
As the days grow warmer, flowers begin to bloom, and pollen fills the air, one thing is clear: spring has arrived. It is the ideal time to enjoy bright, fresh meals, and a delicious salad is always a great place to start.
If you are looking for a new favorite, this Spring Lettuce Salad with Roasted Asparagus is a wonderful choice. It is fresh, easy to prepare, and packed with both flavor and nutrition.
A zesty citrus dressing gives the salad a lively taste, while Dijon mustard adds just enough sharpness to complement the roasted asparagus. Enjoy it as a light lunch or pair it with a hearty main course like Parmesan chicken. It is a flexible recipe that works for many occasions.
One of the best things about this salad is how adaptable it is. You can easily swap ingredients based on your preferences or use whatever fresh produce you already have on hand.
How to Make This Refreshing Asparagus Salad
This roasted asparagus salad recipe comes together quickly and requires only a few simple steps.
1. Prepare and roast the asparagus
Preheat your oven to 450°F. Rinse the asparagus, trim off the woody ends, and pat the spears dry. Toss them with a little olive oil, lemon zest, salt, and black pepper.
Spread the seasoned asparagus on a baking sheet and roast for about 8 minutes, or until just tender. Watch closely so they do not overcook.
2. Make the lemon mustard dressing
While the asparagus is roasting, whisk together the lemon juice, Dijon mustard, and the remaining olive oil in a bowl. Add salt and pepper to taste, then chill the dressing until you are ready to assemble the salad.
3. Assemble the salad
Wash and dry your greens well. Mixed spring greens work beautifully here. Place them in a large bowl and toss with about three-quarters of the dressing.
Arrange the dressed greens on plates or a serving platter, then top with the roasted asparagus. Use a potato peeler to shave Parmigiano-Reggiano over the top, and finish with the rest of the dressing.
Serve immediately and enjoy this bright, seasonal dish.
Prep Time
- 10 minutes
Cook Time
- 8 minutes
Total Time
- 18 minutes
Ingredients
- 1 lb asparagus
- 1/3 cup extra-virgin olive oil
- 1/2 tsp lemon zest
- Salt and ground black pepper, to taste
- 1 1/2 tbsp lemon juice
- 1 tbsp Dijon mustard
- 10 oz mixed spring greens
- 1 1/2 oz piece Parmigiano-Reggiano, shaved
Instructions
- Preheat the oven to 450°F.
- In a mixing bowl, toss the cleaned and trimmed asparagus with 1 tablespoon olive oil, lemon zest, salt, and pepper.
- Arrange the asparagus on a baking sheet and roast for about 8 minutes, or until tender.
- In a separate bowl, whisk together the lemon juice, Dijon mustard, and the remaining olive oil. Season to taste.
- Wash and dry the mixed greens thoroughly, then place them in a large bowl.
- Pour about 3/4 of the dressing over the greens and toss gently.
- Plate the dressed greens and top with the roasted asparagus.
- Shave the Parmigiano-Reggiano over the salad using a potato peeler.
- Drizzle the remaining dressing over the top.
- Serve right away.
Nutrition Information
Yield
- 2 servings
Serving Size
- 1
Amount Per Serving
- Calories: 504
- Total Fat: 43g
- Saturated Fat: 8g
- Trans Fat: 0g
- Unsaturated Fat: 32g
- Cholesterol: 18mg
- Sodium: 977mg
- Carbohydrates: 22g
- Fiber: 8g
- Sugar: 4g
- Protein: 15g
More Spring Salad Recipes to Try
If you want even more fresh salad ideas for spring, here are two tasty options:
- Strawberry Walnut Salad
- Homemade Greek Salad Recipe
