Easter Asparagus Salad
Easter and Asparagus are Springtime favorites. Dress your meal with this delicious but beautiful salad.
Ingredients:
1 lb. (500 g) thick asparagus stalks
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
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
Directions:
Preheat oven to 425°F (220°C).
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.
Cool. Just before serving, toss with lemon juice, Parmigiano and grated lemon zest and season
with salt and pepper. Serves 8
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