Roasted Asparagus Salad with Pecorino, Lemon, and Olive Oil

Ingredients

• 2 pounds asparagus trimmed
• 0.5 teaspoon pepper black divided freshly ground
• 6 cups torn boston lettuce ( 2 small heads)
• 2 large hard-cooked eggs cut into 6 slices
• 2 tablespoons juice of lemon fresh
• 3 tablespoons olive oil extra-virgin divided
• 1 ounce pecorino romano cheese fresh shaved
• 0.5 teaspoon sea salt divided fine

Equipment

• frying pan
• oven
• whisk

Directions

1. Preheat oven to 45
2. Place asparagus on a large jelly-roll pan.
3. Drizzle with 1 tablespoon oil, and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper; toss well. Arrange asparagus in a single layer on pan.
4. Bake at 450 for 8 minutes or until crisp-tender, tossing once. Cool slightly.
5. Arrange lettuce on a large platter. Top with asparagus and egg slices.
6. Combine remaining 2 tablespoons oil, juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper, stirring with a whisk.
7. Drizzle over asparagus and lettuce. Top with cheese.
8. Serve immediately.