Spring Lettuce Salad with Roasted Asparagus

Ingredients

• 1 pound medium asparagus
• 1/3 cup plus 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon finely grated lemon zest
• Kosher salt and freshly ground pepper
• 1 1/2 tablespoons fresh lemon juice
• 1 tablespoon Dijon mustard
• 10 ounces mixed spring lettuces
• One 1 1/2-ounce piece of Parmigiano-Reggiano cheese
• shaved into curls with a vegetable peeler

Instructions

1. Preheat the oven to 450.
2. On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the oil and the lemon zest and season with salt and pepper.
3. Roast the asparagus for about 8 minutes, until just tender and the tips begin to turn brown.
4. In a small bowl, whisk the lemon juice with the mustard and the remaining 1/3 cup of olive oil.
5. Season with salt and pepper.
6. In a large bowl, toss the lettuces with all but 2 tablespoons of the dressing.
7. Arrange the salad on plates and top with the roasted asparagus and cheese curls.
8. Drizzle the remaining dressing over the asparagus and serve.