Lemony Asparagus Salad
A crisp spring salad made with raw shaved asparagus, roasted tomatoes, fresh basil, lemon, and shaved parmesan. Bright, fresh, and easy to throw together in under 20 minutes.
Servings: 4 servings
Ingredients
- 1 large bunch of asparagus woody ends trimmed off
- 8 ounces cherry or grape tomatoes
- 3 tablespoons lemon juice divided
- 1 1/2 tablespoons extra virgin olive oil divided
- salt & pepper
- 2 tablespoons fresh basil chopped
- parmesan cheese shaved using a vegetable peeler for garnish
Instructions
- Preheat oven to 400°F.
- Place tomatoes on a baking sheet and toss with 1/2 tablespoon of the olive oil, 1 tablespoon of the lemon juice, salt and pepper. Roast for about 10 minutes, shaking the pan a couple of times until tomatoes are just starting to burst.
- Meanwhile, trim the tops of the asparagus spears and set aside. Using a vegetable peeler, peel the remaining part of the spears to get thin shavings of asparagus.
- Place the shaved asparagus and asparagus tops in a large bowl with the roasted tomatoes and chopped basil.
- Whisk together the remaining 1 tablespoon of olive oil and 2 tablespoons of lemon juice with salt and pepper to taste.
- Pour the dressing into the bowl and gently toss to combine.
- Plate the salad and top with a few shavings of parmesan cheese.
Nutrition
Serving: 1SERVING | Calories: 204kcal | Carbohydrates: 17g | Protein: 9g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 541mg | Fiber: 3g | Sugar: 9g