The dressing for this roasted asparagus salad recipe uses fresh garlic scapes—available in spring from farmers’ markets or gardeners. Use chopped fresh garlic in the dressing if you can’t find garlic scapes.
Active Time: 40 minutes |
Total Time: 1 hour
1/2 cup walnut halves, toasted and chopped (see Tip)
Preheat oven to 400°F.
Slice the tips off the garlic heads, exposing the cloves. Place the heads in a small baking dish. Pour 2 tablespoons oil over them and sprinkle with 1/4 teaspoon each salt and pepper. Roast until the garlic feels soft when you squeeze the bulb, 20 to 40 minutes, depending on size.
When cool enough to handle, gently squeeze garlic cloves from the skins into the dish (discard skins). Add chives and garlic scapes (or chopped garlic). Swirl in lemon juice.
Peel the tough outer layer off the bottom half of asparagus stalks, if desired. Place the asparagus on a rimmed baking sheet; drizzle with the remaining 1 tablespoon oil and sprinkle with lemon zest and 1/4 teaspoon each salt and pepper. Roast, shaking the pan halfway through, until the asparagus is just tender, 10 to 20 minutes. Let stand for 5 minutes.
Divide the warm asparagus among 6 plates. Top each portion with about 2 tablespoons roasted garlic vinaigrette and 1 generous tablespoon walnuts.
Per serving :
13 g Fat;
2 g Sat;
6 g Mono;
0 mg Cholesterol;
9 g Carbohydrates;
4 g Protein;
2 g Fiber;
206 mg Sodium;
268 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1 vegetable, 2 1/2 fat
Tips & Notes
Make Ahead Tip: Cover and refrigerate roasted garlic cloves in oil (Steps 1-3) for up to 3 days; bring to room temperature before finishing Step 3.
For the best flavor, toast nuts before adding to recipes. Spread whole nuts on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. For chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.