Prep: 1. Preheat oven to 450. 2. Trim woody ends from asparagus. 3. Zest and juice 1/2 lemon. Grate cheese. Make: 1. On baking sheet, toss asparagus with 1 tablespoon olive oil, lemon zest, salt and pepper; roast 8 minutes or until crisp tender. 2. Whisk together lemon juice, mustard and 1/3 cup of olive oil; season with salt and pepper. 3. In a large bowl, toss greens, asparagus, and dressing; sprinkle with cheese to serve.
This salad is one of our favorite ways to usher in spring. Getting the woody ends off asparagus is a snap! Check out our favorite trick here - https://www.youtube.com/watch?v=lO--KBhVzeE