Roasted Asparagus Salad

Photo: Beth Dreiling Hontzas; Styling: Caroline Murphey
Add even more color to this beautiful salad by roasting squash, zucchini, carrots, or other favorite veggies with the asparagus.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Prep: 20 Minutes
Other Time: 23 Minutes

Nutritional 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

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

Preparation

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.

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.

Note:

March 2010