Preheat oven to 425°. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired.
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.
Add asparagus to olive oil mixture, and toss gently to coat. Place asparagus on a lightly greased baking sheet.
Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
Whisk together balsamic vinegar, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt.
Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture.
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.
This recipe is outstanding... I thought the red onions were a little overpowering, so the second time I made it I put less red onions and substituted sweet onions!!!! Very good, and will make it again many times!!!!
Having never roasted a vegetable before I was intrigued by the recipe. Wasn't too sure how it would taste but I was "craving" summer. It was delicious..so much so that I have made it three times in the last week. I took some to work and it was devoured!
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