Asparagus Spring Salad in Parmesan Cheese Cups

Check out the video for this recipe -

http://www.wzzm13.com/videos/life/food/recipes/2015/05/27/28017683/

Gina Ferwerda, Danielle Kokx - The National Asparagus Queen and Lauren Stanton - WZZM13 News Anchor

 ASPARAGUS SPRING SALAD IN PARMESAN CHEESE CUPS

2 cups cut up fresh Michigan Asparagus

2 cups grated Parmesan cheese

1 Meyer lemon, juiced

3 tablespoons olive oil

2 tablespoons rice wine vinegar

1 garlic clove, minced or pressed

¼ teaspoon salt

¼ teaspoon pepper

¼ teaspoon sriracha seasoning

2 cups mixed greens (arugula, spinach, red leaf, romaine, mesclun etc)
1 cup cherry tomatoes, quartered 

Preheat oven to 400 degrees F.

Steam or roast asparagus until tender-crisp.

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. Bake for 2-3 minutes. 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.

Whisk together the lemon juice, oil, vinegar, garlic, salt, pepper and sriracha. Add to the mixed greens, tomatoes and asparagus. Toss together then fill the parmesan cups with the salad. Top with freshly grated Parmesan cheese.