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Roasted Asparagus Salad

Photo: Beth Dreiling Hontzas; Styling: Caroline Murphey

Prep time 20 mins
Other Time time 23 mins
Yield Makes 8 servings
Add even more color to this beautiful salad by roasting squash, zucchini, carrots, or other favorite veggies with the asparagus.

Ingredients

  • 1 1/2 pounds fresh asparagus
  • 1/2 cup olive oil, divided
  • 1 1/2 tablespoons chopped fresh basil, divided
  • 1/2 teaspoon lemon pepper
  • 1/2 teaspoon salt, divided
  • 1/4 cup balsamic vinegar
  • 1 garlic clove, minced
  • 1 cup halved cherry tomatoes (about 1/2 pt.)
  • 1/2 cup chopped red bell pepper
  • 1/4 cup finely chopped red onion
  • 1 head Bibb lettuce, torn into bite-size pieces
  • 1 avocado, sliced

Nutrition Information

  • calories 193
  • fat 17.1 g
  • satfat 2.3 g
  • monofat 10.8 g
  • polyfat 1.4 g
  • protein 3.2 g
  • carbohydrate 8.8 g
  • fiber 2.9 g
  • cholesterol 0.0 mg
  • iron 1.4 mg
  • sodium 181 mg
  • calcium 33 mg

How to Make It

  1. Preheat oven to 425°. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired.

  2. Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper, and 1/4 tsp. salt in a large bowl.

  3. Add asparagus to olive oil mixture, and toss gently to coat. Place asparagus on a lightly greased baking sheet.

  4. Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.

  5. Whisk together balsamic vinegar, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt.

  6. Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture.

  7. Arrange lettuce on individual serving plates. Top with tomato mixture and asparagus. Add avocado just before serving. Drizzle with remaining balsamic vinegar mixture.

  8. Note: To make ahead, toss together tomatoes, bell pepper, and onion without dressing. Store these ready-to-use ingredients in an airtight container in the refrigerator up to five hours. The dressing and asparagus can also be made up to eight hours before serving.