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Spring Salad with Roasted Asparagus

Spring Salad with Roasted Asparagus

Roasted asparagus, parmesan and pine nuts help create a memorable salad for Spring.

Servings: 8

Total Time: 30 minutes


1-2 packages spring mix, baby spinach or other greens

3 radishes, julienned

1 bunch asparagus, washed and trimmed

1/2 t. grated lemon peel

olive oil


kosher salt and pepper

1/3 cup pine nut, roasted

parmesan shaved with a vegetable peeler

1 T. dijon mustard

1 1/2 T.  fresh lemon juice

1/3 cup olive oil


Heat oven to 425 degrees F.  

Place asparagus on a baking sheet.  Drizzle with olive oil, lemon zest, kosher salt and pepper. Toss ingredients together.  Bake for 7-8 minutes until crisp-tender. 

Mix dijon mustard, olive oil, and fresh lemon juice in a bowl.  Add salt and pepper to taste.  

Place lettuce greens and radishes in a salad bowl.  Add 3/4 of the dressing and toss.  Add asparagus, pine nuts and parmesan.  Add more dressing if desired.  

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