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Add even more color to this beautiful salad by roasting squash, zucchini, carrots, or other favorite veggies with the asparagus.

Recipe by Southern Living March 2010

Gallery

Credit: Beth Dreiling Hontzas; Styling: Caroline Murphey

Recipe Summary

prep:
20 mins
additional:
23 mins
total:
43 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

193 calories; fat 17.1g; saturated fat 2.3g; mono fat 10.8g; poly fat 1.4g; protein 3.2g; carbohydrates 8.8g; fiber 2.9g; iron 1.4mg; sodium 181mg; calcium 33mg.
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