Ingredients with Measurements:
- 1 bunch of asparagus, trimmed
- 2 ounces of conciato romano cheese, shaved
- 2 tablespoons of extra-virgin olive oil
- 1 tablespoon of lemon juice
- 1 teaspoon of Dijon mustard
- Salt and pepper to taste
Special equipment needed:
- None
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Arrange the trimmed asparagus on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper.
3. Roast the asparagus in the preheated oven for 10-12 minutes, or until tender.
4. In a small bowl, whisk together the remaining olive oil, lemon juice, Dijon mustard, salt, and pepper to make the dressing.
5. Arrange the roasted asparagus on a serving platter.
6. Drizzle the dressing over the asparagus.
7. Top with the shaved conciato romano cheese.
8. Serve immediately.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
5. Temperature:
- Preheat the oven to 400°F.
Serving size:
- 4 servings
Nutritional information:
- Calories: 120
- Fat: 10g
- Carbohydrates: 4g
- Protein: 5g
Substitutions for ingredients:
- Asparagus can be substituted with green beans or broccolini.
- Conciato romano cheese can be substituted with parmesan or pecorino romano cheese.
Variations:
- Add cherry tomatoes or sliced red onions for extra flavor and color.
- Top with toasted pine nuts or almonds for added crunch.
Tips and tricks:
- Make sure to trim the woody ends of the asparagus before roasting.
- Use a vegetable peeler to shave the cheese into thin slices.
Storage instructions:
- This salad is best served immediately and does not store well.
Reheating instructions:
- N/A
Presentation ideas:
- Arrange the asparagus in a circular pattern on a large platter and top with the shaved cheese.
Garnishes:
- Fresh herbs such as parsley or basil can be chopped and sprinkled over the salad.
Pairings:
- This salad pairs well with grilled chicken or fish.
Suggested side dishes:
- Serve with a side of crusty bread or a simple green salad.
Troubleshooting advice:
- If the asparagus is too tough, it may not have been cooked long enough. Return it to the oven for an additional 2-3 minutes.
Food safety advice:
- Make sure to wash the asparagus thoroughly before cooking.
Food history:
- Conciato romano is a type of cheese that originated in the Lazio region of Italy.
Flavor profiles:
- The asparagus is tender and slightly sweet, while the conciato romano cheese is salty and nutty. The dressing adds a tangy and slightly acidic flavor.
Serving suggestions:
- Serve this salad as a light lunch or as a side dish for dinner.
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Region: Italian