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Roasted Asparagus Salad with Citrus Dressing

  • 20 m
  • 35 m
Marie Simmons
“Rest roasted asparagus and tomatoes on a bed of watercress for a special touch. The fat-free dressing is a sweet-sour combination of fresh citrus juices, honey and Dijon mustard. Just as tasty warm or at room temperature, this salad works well when served as part of an easy buffet-style brunch.”

Ingredients

    • 2 pounds asparagus, (about 2 bunches), trimmed
    • 1 pint tiny cherry or pear tomatoes, red or mixed colors
    • 1 tablespoon extra-virgin olive oil
    • ¾ teaspoon salt, divided
    • Freshly ground pepper, to taste
    • 1 tablespoon fresh lemon juice
    • 1 tablespoon fresh orange juice
    • 1 tablespoon honey
    • ½ teaspoon Dijon mustard
    • 2 bunches watercress, tough stems removed (about 4 cups lightly packed)
    • 2 tablespoons finely chopped fresh dill

Directions

  • 1 Preheat oven to 450°F.
  • 2 Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with ½ teaspoon salt and add a generous grinding of pepper. Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve.
  • 3 Whisk lemon juice, orange juice, honey, mustard and remaining ¼ teaspoon salt in a medium bowl until blended. Reserve half of the dressing in a small bowl.
  • 4 Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill. Serve warm or at room temperature.
  • Make Ahead Tip: Prepare through Step 2 up to 2 hours ahead. Cover and refrigerate the dressing (Step 3) for up to 5 days.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
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