Roasted Asparagus Chef Salad
Quick and easy, this salad comes together in just minutes and makes a beautiful presentation! Added benefit-can be prepped ahead of time!
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!