10 Jun PRODUCE RECIPE OF THE WEEK: LOCAL LETTUCE & ROASTED ASPARAGUS SALAD
On sale this week (6/10-6/16): Organic Asparagus $4.99 lb!
In this week’s recipe, we use New York Grown Asparagus from our weekly produce specials and Oak Leaf Lettuce from our friends Dean and Emily at Cabbage Throw Farm in Asbury, NJ.
Ingredients
1 Pound Asparagus, clean and trimmed
1/3 Cup Plus 1 Tablespoon Olive Oil
1/2 Teaspoon Lemon Zest
Salt and Pepper, to taste
1 1/2 Tablespoon Lemon Juice
1 Tablespoon Dijon Mustard
1 Head Cabbage Throw Farm Oak Leaf Lettuce, picked and cleaned
2 Ounces Parmesan Cheese, shaved
Method
1. Preheat oven to 450 degrees F. On a rimmed baking sheet, toss asparagus with 1 tablespoon of olive oil, the lemon zest, and season with salt and pepper. Roast asparagus for about 8 minutes, until just tender and the tips begin to turn brown.
2. In a small bowl, whisk lemon juice with dijon mustard and the remaining 1/3 cup olive oil. Season with salt and pepper.
3. In a large bowl, toss the lettuce with all but 2 tablespoons of homemade dressing. Arrange the salad on plates and top with the roasted asparagus and cheese.
4. Drizzle remaining dressing over asparagus, serve, and enjoy!
Before you enjoy your delicious local lettuce and roasted asparagus salad, make sure you take a picture of your masterpiece! Post it on social media and tag your favorite produce market, Basil Bandwagon Natural Market! #basilbandwagon #producerecipeoftheweek