You can use a mix of green and white asparagus if you prefer. Cut the asparagus into 2-inch pieces for a pretty presentation. For a more substantial salad, use a quinoa base and add the asparagus sliced.
Servings: Serves: 8
Ingredients
2 lb (1 kg) thick asparagus stalks, peeled and trimmed
3 tbsp olive oil
1 tbsp lemon juice
1 tsp grated lemon rind
Salt and freshly ground pepper
1/4 cup shaved Parmigiano
Reggiano
2 tbsp chopped chives
Method
Preheat your oven to 425 F.
Toss the asparagus with 2 tbsp of olive oil and place on a baking sheet. Roast for 5 to 9 minutes (depending on thickness) or until the asparagus is crisp tender and has a little colour.
Cool. Just before serving, drizzle with remaining olive oil and lemon juice. Sprinkle with lemon zest and season with salt and pepper. Garnish with cheese and chives.
Other potential add-ins include slivers of prosciutto, crumbled bacon, dandelion leaves or black kale and grated hard-boiled egg yolk.