Roasted Asparagus Chef Salad
Easy, delicious, and can be made ahead of time! This gorgeous salad comes together in minutes and a great way to showcase those seasonal veggies!
All about the accessories. While the premise of this blog is to showcase the seasonal ingredients I’m using, there is a lot to be said about the perfect sauce to pull out those fresh flavors! I’ve been roasting a lot of asparagus lately, and what I’ve found is that it becomes more neutral as it cooks. By using lemon and mustard, the tangy flavor of the asparagus really stand out!
Arugula! This lettuce starts to ‘pop’ about this time of year, and while it’s not one of my ingredients for the week, I picked up a bag from an indoor farmer to try out the flavors. What I’ve been impressed to find, is that with the strong flavor profile, it dresses up a dish quite a bit more than your typical garnish, and the needed punch of bitterness really complements the feta in this particular case. I know blue cheese is typically used in a chef salad, and would be great here as well, but with the stronger flavors elsewhere, I wanted to try a more subtle and creamy dairy. The feta melded perfectly with the asparagus and lemon, and really brought the shallots to the party!!! This is a great framework for more creative opportunities.
Looking for other ways to use your asparagus? Check out some of these fun recipes!
Pureed Spinach and Asparagus Soup
Asparagus and Mint Salad with Pickled Radishes
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Roasted Asparagus Chef Salad
Equipment
- Kitchen knife
- Sheet Pan
- Oven
- Mixing bowl
Ingredients
- 2 tbsp Olive Oil
- 1/2 squeezed Lemon
- 1 small Clove Garlic
- 1/2 chopped Shallot
- 1/2 tsp Dijon Mustard
- Salt and Pepper to taste
- 1 bunch Asparagus (about 12 medium stalks)
- 2 peeled Hard Boiled Eggs
- 1 tbsp Feta Cheese
- 1/2 cup Sliced Cherry Tomatoes
- 1 small Handful of Arugula Lettuce
Instructions
- Preheat oven to 350 degrees, and on a sheet pan, lay cleaned asparagus, lightly tossed in olive oil, salt and pepper. Roast for approximately 30 minutes, flipping throughout. When done, set aside (or good served cold, cooked ahead of time).
- In mixing bowl, combine chopped shallots, garlic, juice of lemon, mustard and olive oil. Stir well and season with salt and pepper. Set aside.
- Layer roasted asparagus, sliced hard boiled egg, tomatoes, feta and arugula.
- Drizzle with lemon vinaigrette and enjoy! Variation: add sliced chicken and/or crumbled bacon for a more complete meal!
