Marinated Roasted Asparagus and Pepper Salad

Look for jars of roasted red bell peppers on the condiment aisle of the grocery store near the pickles and relishes.

Yield: 4 servings (serving size: 1/2 cup)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Chill: 2 Hours

Nutritional Information

Amount per serving
  • Calories: 98
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Protein: 3.0g
  • Carbohydrate: 15.7g
  • Cholesterol: 0mg
  • Iron: 1.3mg
  • Sodium: 229mg
  • Calories from fat: 31%
  • Fiber: 2.6g
  • Calcium: 32mg


  • 1 pound asparagus spears
  • 1 garlic clove, minced
  • 1 tablespoon olive oil, divided
  • Olive oil-flavored cooking spray
  • 1 1/2 teaspoons balsamic vinegar
  • 1 1/2 teaspoons honey
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried Italian seasoning
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon grated lemon rind
  • 1/2 cup bottled roasted red bell peppers, drained and cut into thin strips


  1. Preheat oven to 450°.
  2. Snap off tough ends of asparagus. Cut into 1 1/2-inch pieces; trim and place in a large bowl. Add garlic and 1 teaspoon olive oil; toss well. Line a jelly roll pan with foil; coat foil with cooking spray. Spread asparagus mixture in a single layer.
  3. Bake at 450° for 8 to 10 minutes or until asparagus is crisp-tender.
  4. Combine remaining 2 teaspoons oil, vinegar, and remaining ingredients in a serving bowl. Add asparagus mixture; stir until asparagus is coated. Cover and chill at least 2 hours.
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