Roasted Asparagus Chef Salad

Roasted asparagus elevates this classic salad. You can assemble it a few hours head of time, but toss and dress just before serving for maximum freshness.

Serves: 4

Ingredients

• ¼ lb. asparagus, trimmed
• 5 Tbsp. extra virgin olive oil, divided
• 8 cups salad mix with carrots and radishes
• 1 small cucumber, sliced
• 2 large hard-boiled eggs, peeled and quartered
• 3 strips thick-cut bacon, cooked and chopped
• ½ cup shredded Cheddar cheese
• 1 medium avocado, peeled, pitted, and cubed
• 2 Tbsp. red wine vinegar
• 2 tsp. Dijon mustard
• ¼ tsp. salt
• ¼ tsp. ground black pepper

Directions

Step 1
Preheat oven to 400°F.

Step 2
Place asparagus on a baking sheet and toss with 1 tablespoon olive oil. Roast for 10 minutes, or until asparagus is tender. Cool, then cut into 1" pieces.

Step 3
Divide salad mix between two bowls. Arrange asparagus, cucumber, egg, bacon, cheese, and avocado on top.

Step 4
In a small bowl combine remaining olive oil, vinegar, mustard, salt, and pepper and whisk well. Drizzle over salads and serve.