Prep Time
20 Mins
Other Time
23 Mins
Yield
Makes 8 servings
Photo: Beth Dreiling Hontzas; Styling: Caroline Murphey

How to Make It

Step 1

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

Step 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.

Step 3

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

Step 4

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

Step 5

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

Step 6

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

Step 7

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

Step 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.

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