Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Place the cherry or grape tomatoes on a baking sheet. Drizzle them with 1/2 tablespoon of the olive oil, 1 tablespoon of the lemon juice, and season with a pinch of salt and pepper. Gently toss to coat the tomatoes evenly.
- Transfer the baking sheet to the preheated oven. Roast the tomatoes for about 10 minutes, shaking the pan once or twice during cooking. You want them to just begin bursting and soften slightly, releasing their sweet juices.
- While the tomatoes roast, get your asparagus ready. First, snap off the woody ends from each spear; they naturally break where the tender part begins. Then, trim off the top two inches of the asparagus tips and set them aside. Using a sharp vegetable peeler, carefully shave the remaining part of each asparagus spear lengthwise into thin, delicate ribbons.
- In a large mixing bowl, combine the freshly shaved asparagus ribbons, the reserved asparagus tips, the warm roasted tomatoes, and the chopped fresh basil.
- In a small separate bowl, whisk together the remaining 1 tablespoon of extra virgin olive oil and 2 tablespoons of fresh lemon juice. Season the dressing with salt and pepper to taste, stirring until well combined.
- Pour the prepared lemon-herb dressing over the ingredients in the large bowl. Gently toss the salad to ensure all the asparagus ribbons and tomatoes are evenly coated with the vibrant dressing.
- Divide the lemony asparagus salad onto individual plates or arrange it on a large serving platter. Finish by topping with a generous sprinkling of freshly shaved Parmesan cheese for a salty, savory flourish. Serve immediately to enjoy its optimal crispness.
Nutrition
Notes
For maximum crispness, toss the salad with the dressing right before you plan to eat, as asparagus can soften if dressed too far in advance. You can prep and store components separately (shaved asparagus, roasted tomatoes, dressing) in airtight containers in the refrigerator for up to 2 days, but serve the dressed salad immediately for optimal crispness. If you have leftovers of the dressed salad, refrigerate them in an airtight container and consume within 24 hours. Nutrition information is estimated based on common ingredients and serving sizes and may vary.