Springtime Salad with Roasted Asparagus

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This is my favorite salad. Ever. My mom used to make it for Easter dinner, using steamed asparagus. I prefer to roast asparagus, but either would work. Heck, soggy canned asparagus would work! It’s got a lot of umami and pairs beautifully with a roast chicken.

You can lay it out as a composed salad, or toss it like a chopped salad. It’s all good!

Springtime Salad with Roasted Asparagus

Ingredients:

Salad:
• 1 head of butter lettuce
• 1 lb asparagus, trimmed
• 2 hard boiled eggs
• 2 Tbsp crumbled blue cheese
• 1-2 Tbsp thinly sliced red onion

Vinaigrette:
• 2 Tbsp olive oil
• 1 Tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1/4 tsp garlic powder
• salt and pepper to taste

Directions:

• Roast the asparagus. Toss in 1-2 tsp olive oil, spread on lined roasting tray, roast in 400F oven for 15 mins
• Assemble salad
• Mix vinaigrette
• Serve!

This is a dinner salad recipe for 1 person or a side salad for 3-4 people. If you really don’t like raw ref onion, you can toss the onion with the asparagus and roast it.

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About Jill R.

Mom, mostly tired, to 3 boys, mostly wired. Pretty much obsessed with healing foods for healthy brains. And "Scandal."
This entry was posted in Recipes, Uncategorized. Bookmark the permalink.

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