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 Southern Living

More From Southern Living

Recipe Time

Prep Time:
Other Time: 23 Minutes

Nutritional Information

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

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. 1. Preheat oven to 425°. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired.
  2. 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. 3. Add asparagus to olive oil mixture, and toss gently to coat. Place asparagus on a lightly greased baking sheet.
  4. 4. Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
  5. 5. Whisk together balsamic vinegar, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt.
  6. 6. Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture.
  7. 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.
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