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.

Lemon Linguine with Shrimp

Inspired by Giada's recipe in "The Italian Issue" (Feb. 2017) of Food Network Magazine, Barry made his healthy version of her Lemon Spaghetti with Shrimp and here are the results . . . (he used less oil and cheese + substituted whole wheat pasta.

Lemon Linguine with Shrimp  Serves 6
For the shrimp: 
1 tablespoon extra-vrigin olive oil
3/4 lb. large shrimp, peeled & deveined (Barry left the tails on)
1/4 teaspoon kosher salt
1/4 teaspoon coarse black pepper
For the pasta:
1 lb. whole wheat linguine
1/2 teaspoon kosher salt + more for the pasta water & to season finished dish
1/3 cup extra-virgin olive oil
1/3 cup parmesan cheese + extra for topping if desired
1 tablespoon grated lemon zest
1/2 cup fresh lemon juice
1/2 teaspoon lemon pepper
Parsley, chopped

1. Shrimp: In a medium sauté pan, heat the olive oil over medium-high heat. 
2. Season shrimp with salt and pepper; add to the preheated pan in a single layer.
3. Cook for 2 to 3 minutes per side, or until pink and cooked through. Set aside.
4. Pasta: Meanwhile, cook the pasta in a large pot of boiling salted water until al dente, stirring occasionally to prevent sticking, about 8 minutes. 
5. Drain, reserve 1 cup pasta water. 
6. Whisk to blend the olive oil, parmesan, lemon peel and juice in a bowl.
7. Toss the pasta with the lemon sauce and shrimp; add reserved cooking liquid t 1/4 cup at a time as needed to moisten. 
8. Season with additional salt to taste + lemon pepper. Toss. 
9. Garnish with chopped parsley and serve with additional parmesan if desired.