Roasted Asparagus Salad With Pecorino, Lemon, And Olive Oil

• 2 pounds asparagus, trimmed
• 3 tablespoons extra-virgin olive oil, divided
• 1/2 teaspoon fine sea salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 6 cups torn Boston lettuce (about 2 small heads)
• 2 large hard-cooked eggs, each cut into 6 slices
• 2 tablespoons fresh lemon juice
• 1/4 cup (1 ounce) shaved fresh pecorino Romano cheese

1. Preheat oven to 450u0b0.
2. Place asparagus on a large jelly-roll pan. 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. Bake at 450u0b0 for 8 minutes or until crisp-tender, tossing once. Cool slightly.
3. Arrange lettuce on a large platter. Top with asparagus and egg slices. Combine remaining 2 tablespoons oil, juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper, stirring with a whisk. Drizzle over asparagus and lettuce. Top with cheese. Serve immediately.

extravirgin olive oil, salt, freshly ground black pepper, boston lettuce, eggs, lemon juice, romano cheese

Taken from www.myrecipes.com/recipe/roasted-asparagus-salad-with-pecorino-lemon-olive-oil (may not work)