Roasted Asparagus Salad | Recipes | Cook for Your Life
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Roasted Asparagus Salad

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5 out of 5 stars (based on 8 reviews)

Clock Icon for Prep Time 20 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 9 ingredients

There’s almost nothing more classic than a roasted asparagus salad with a tangy, spicy Dijon dressing. Prepared like this, or in any way, asparagus is one of the easiest vegetables to get on the table...


  • 1 bunch asparagus, peeled and trimmed of woody bottoms
  • ¼ cup olive oil plus 2 tablespoons, divided
  • 1 lemon, juiced, about 3 tablespoons
  • 1 tablespoon Dijon mustard
  • 1 head romaine lettuce, torn or cut into bite-sized pieces
  • 1 small shallot, thinly sliced
  • ⅓ cup slivered almonds
  • ⅓ cup grated Parmesan cheese
  • Salt to taste
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Nutrition Facts


268 cals


22 g

Saturated Fat

4 g

Polyunsaturated Fat

3 g

Monounsaturated Fat

14 g


12 g


5 g


6 g


10 g


624 mg


  1. Preheat oven to 375 degrees.
  2. Toss asparagus in 2 tablespoons olive oil and bake in a single layer for 7 minutes, or until edges are just beginning to brown. Remove from oven and cool.
  3. In a large bowl, whisk together the lemon juice and Dijon mustard. Slowly whisk in the remaining olive oil until the dressing is uniform. Season to taste with salt.
  4. Add the asparagus, lettuce, shallot, almonds, and Parmesan to the dressing and toss until the vegetables are lightly coated with dressing.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society