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 fast. People have a tendency to overcook asparagus, but do those spears a favor and keep it to the recommended cook time to keep that delicious crunch.
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.
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.
Add the asparagus, lettuce, shallot, almonds, and Parmesan to the dressing and toss until the vegetables are lightly coated with dressing.
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