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Roasted Asparagus Salad

'This recipe was ideal for Easter dinner as this salad included a favorite spring veggie. Variation of a recipe from Southern Living, March 2010.
    Roasted Asparagus Salad    8 servings
    1 1/2 pounds fresh asparagus 
    1/2 cup olive oil — DIVIDED USE
    1 1/2 tablespoons chopped fresh basil — DIVIDED USE
    1/2 teaspoon lemon pepper 
    1/2 teaspoon salt -— DIVIDED USE 
    1/4 cup balsamic vinegar  -- I used Tasteful Olive® Blanco Balsamic Vinegar
    Juice of 1/2 lemon
    1 garlic clove, minced
    1 cup halved cherry or grape tomatoes (about 1/2 pt.) 
    1/2 cup chopped red bell pepper 
    1/4 cup finely chopped red onion 
    Lettuce, shredded or torn into bite-size pieces --  I used Romaine

    1. Preheat oven to 425°. Snap off and discard tough ends of asparagus.
    2. Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper,  and 1/4 tsp. salt.
    3. Add asparagus to olive oil mixture, and toss gently to coat. 
    4. Place asparagus on a lightly greased baking sheet.
    5. Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
    6. Whisk together balsamic vinegar, lemon juice, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt.
    7. Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture.
    8. Arrange lettuce on serving platter. Top with asparagus and tomato-pepper-onion mixture. Drizzle with remaining balsamic vinegar mixture.
      Roasted asparagus was put on a bed of shredded lettuce with a  few Romaine hearts used as garnish on both ends of platter.
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.

Recipe without photos . . .
Roasted Asparagus Salad    8 servings
1 1/2 pounds fresh asparagus 
1/2 cup olive oil — DIVIDED USE
1 1/2 tablespoons chopped fresh basil — DIVIDED USE
1/2 teaspoon lemon pepper 
1/2 teaspoon salt -— DIVIDED USE 
1/4 cup balsamic vinegar  -- I used Tasteful Olive® Blanco Balsamic Vinegar
Juice of 1/2 lemon
1 garlic clove, minced
1 cup halved cherry or grape tomatoes (about 1/2 pt.) 
1/2 cup chopped red bell pepper 
1/4 cup finely chopped red onion 
Lettuce, shredded or torn into bite-size pieces --  I used Romaine
  1. Preheat oven to 425°. Snap off and discard tough ends of asparagus.
  2. Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper,  and 1/4 tsp. salt.
  3. Add asparagus to olive oil mixture, and toss gently to coat. 
  4. Place asparagus on a lightly greased baking sheet.
  5. Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
  6. Whisk together balsamic vinegar, lemon juice, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt.
  7. Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture.
  8. Arrange lettuce on serving platter. Top with asparagus and tomato-pepper-onion mixture. 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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