One of the BEST salads I have ever had! Great taste! I will definitely make it again!
Roasted Asparagus Salad
Photo: Beth Dreiling Hontzas; Styling: Caroline Murphey
More From Southern Living
Other Time: 23 Minutes
Amount per serving
- Calories: 193
- Fat: 17.1g
- Saturated fat: 2.3g
- Monounsaturated fat: 10.8g
- Polyunsaturated fat: 1.4g
- Protein: 3.2g
- Carbohydrate: 8.8g
- Fiber: 2.9g
- Cholesterol: 0.0mg
- Iron: 1.4mg
- Sodium: 181mg
- Calcium: 33mg
- 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
- 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.
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