Shutterstock 302702174 -Roasted_asparagus-salad

Roasted Asparagus Salad

1 Star2 Stars3 Stars4 Stars5 Stars (7 votes, average: 4.14 out of 5)

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...


  • 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 size pieces
  • 1 small shallot, thinly sliced
  • ⅓ cup slivered almonds
  • ⅓ cup grated parmesan cheese
  • Salt to taste

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 °F.
  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

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, 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.

Leave a Review