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.