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Recipe Detail Page
Easter Asparagus Salad
Spring 2014
Serves 8
1 lb (500 g) thick asparagus stalks, peeled and trimmed
1 lb (500 g) white asparagus, peeled and trimmed
2 tbsp (30 mL) olive oil
1 tbsp (15 mL) lemon juice
¼ cup (60 mL) shaved Parmigiano-Reggiano
1 tsp (5 mL) grated lemon zest
Salt and freshly ground pepper
1 Preheat oven to 425°F (220°C).
2 Toss asparagus with olive oil and place on a baking sheet. Roast for 5 to 9 minutes(depending on thickness) or until asparagus is crisp-tender and has a little colour.
3 Cool. Just before serving, toss with lemon juice, Parmigiano and grated lemon zest and season with salt and pepper.
Serves 8
