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Marinated Roasted Asparagus and Pepper Salad

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.

Oxmoor House JANUARY 2004

  • Yield: 4 servings (serving size: 1/2 cup)
  • Cook time:8 Minutes
  • Prep time:5 Minutes
  • Chill:2 Hours


  • 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


Preheat oven to 450°.

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.

Bake at 450° for 8 to 10 minutes or until asparagus is crisp-tender.

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.

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

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Marinated Roasted Asparagus and Pepper Salad recipe