TODAY Food Club

This is a great SAVORING SPRING salad. It is light, healthy and delicious. I like to serve it as an appetizer for my spring parties and it's also a great idea to serve at an upcoming graduation party. These are beautiful, individual cups that are sure to be the hit of your next party. Simply make all the components ahead of time and assemble right before you are ready to serve. Happy Spring! :)

Asparagus Spring Salad in Parmesan Cheese Cups

Ingredients

• 2 cups asparagus, trimmed and cut into 2 inch pieces
• 2 cups Parmesan cheese, freshly grated, plus extra for garnishing
• 1 Meyer lemon, juiced
• 3 tablespoons olive oil
• 2 tablespoons rice wine vinegar
• 1 garlic clove, minced
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon sriracha seasoning
• 2 cups mixed greens
• 1 cups cherry tomatoes, quartered

Preparation

1. Preheat oven to 400 degrees F.
2. Steam or roast asparagus until tender-crisp (just a few minutes, depending on thickness).
3. On a silicone or parchment lined baking sheet, add 2 tablespoons of Parmesan cheese in a round and gently pat down. Repeat, keeping space between each cheese round.
4. Bake for 2-3 minutes, then lift each round out and drape over the back side of a mini muffin tin. Bake for an additional 2-3 minutes. Set aside and let cool.
5. In a large bowl, whisk together the lemon juice, oil, vinegar, garlic, salt, pepper and sriracha. Add the mixed greens, tomatoes and asparagus to the dressing and gently toss together. Fill the parmesan cups with some salad. Garnish with freshly grated Parmesan cheese.

Recipe Tags

• Spring
• American
• Hors d'Oeuvers
• Salad