Next time you’re looking for a unique salad that you’ll love to eat, try this roasted asparagus salad. The healthy base of the salad is made with roasted asparagus, arugula (or torn hearts of romaine), and fresh mushrooms (enoki or beech). The salad is then topped with a lovely homemade vinaigrette dressing and mouthwatering toasted cheddar chards. Once you’ve made and enjoyed this salad, share the recipe with family and friends on Facebook, Pinterest, Instagram, and Twitter!
First, make the dressing by whisking together the minced shallot, fresh lemon juice, Dijon mustard, salt, and black pepper in a small bowl. Add the extra-virgin olive oil in a thin stream while whisking vigorously, until the mixture is emulsified and creamy. Set aside.
Make the cheddar shards (using grated Cabot Sharp Cheddar) and the roasted asparagus as directed in recipe instructions below. Once both are ready, divide the arugula (or romaine) among six salad plates and top with roasted asparagus and mushrooms, and then drizzle each with approximately 1 tablespoon of vinaigrette dressing. Break up cooled toasted cheddar shards and scatter over salads.
If you’re on a salad kick, make this Power Salad with Yogurt Dill Dressing next! Cabot is owned by 800 farm families who work hard to ensure that all of our products are made using only the finest ingredients. That’s why we’re confident that you’ll love this roasted asparagus salad. We’d love to hear your thoughts so, if you’d rate and review the recipe after trying it out, we’d really appreciate it!
1 ½ tablespoons minced shallot
1 tablespoon fresh lemon juice
2 teaspoons Dijon mustard
¼ teaspoon salt
⅛ teaspoon black pepper
⅓ cup extra-virgin olive oil
1 pound asparagus, tough ends snapped off
6 cups arugula or torn hearts of romaine
2 ounces fresh enoki or beech mushrooms
To make dressing:
WHISK together in small bowl all ingredients except oil; while whisking vigorously, add oil in thin stream until mixture is emulsified and creamy.
To make cheddar shards and roast asparagus:
PLACE rack in middle of oven and preheat oven to 400°F. Coat large baking sheet with cooking spray.
TOSS together in small bowl cheese and flour; spread mixture evenly over baking sheet. Bake for 6 to 9 minutes, turning baking sheet for even cooking and watching carefully toward end, or until cheese is completely golden with no pale spots; remove from oven and set aside to cool.
MOVE rack to bottom oven position. Cut asparagus on diagonal into 2-inch pieces. Arrange on rimmed baking sheet; drizzle with about 1 tablespoon of vinaigrette, tossing to coat; spread in even layer.
ROAST until crisp-tender, 3 to 5 minutes depending on thickness. Remove from oven and let cool.
To assemble salad:
DIVIDE arugula or romaine among six salad plates. Top with asparagus and mushrooms.
DRIZZLE each with about 1 tablespoon of dressing. Break up toasted cheese and scatter over salads.
love this recipe but left the asparagus a little longer and wrapped in in bacon then roasted it.
I love this recipe, its such a unique salad!