Spring Salad with Roasted Asparagus
Adapted from Food & Wine
1 lb medium asparagus
1/3 cup plus 1 tbsp extra virgin olive oil
1/2 tsp finely grated lemon zest
kosher salt and freshly ground pepper
1 1/2 tbsp fresh lemon juice
1 tbsp Dijon mustard
10 oz watercress
Parmiggiano-Reggiano shaved into curls with a vegetable peeler
Preheat the oven to 450F. Toss asparagus with 1 tablespoon of the oil and the lemon zest and season with salt and pepper. Arrange the coated asparagus on a rimmed baking sheet. Roast the asparagus for about 8 minutes – until just tender and the tips start turning brown.
In a small bowl, whisk together the lemon juice, mustard and the remaining oil. Season with salt and pepper. Set aside.
In a large salad bowl, toss the watercress with most of the dressing (reserve 2 tbsp of the dressing). Arrange the salad on places and top the salad with the roasted asparagus. Sprinkle cheese curls on top of the asparagus.
Drizzle the remaining dressing over the asparagus and serve immediately.