Roasted Asparagus Salad with Citrus Dressing

2 Reviews
From: EatingWell Magazine May/June 2008

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 6 servings

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  • 2 pounds asparagus, (about 2 bunches), trimmed
  • 1 pint tiny cherry or pear tomatoes, red or mixed colors
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon salt, divided
  • Freshly ground pepper, to taste
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 1 tablespoon honey
  • 1/2 teaspoon Dijon mustard
  • 2 bunches watercress, tough stems removed (about 4 cups lightly packed)
  • 2 tablespoons finely chopped fresh dill

Preparation

  • Active

  • Ready In

  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 1/2 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 1/4 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.

Nutrition information

  • Per serving: 61 calories; 3 g fat(0 g sat); 2 g fiber; 9 g carbohydrates; 3 g protein; 122 mcg folate; 0 mg cholesterol; 5 g sugars; 3 g added sugars; 1907 IU vitamin A; 25 mg vitamin C; 51 mg calcium; 1 mg iron; 319 mg sodium; 371 mg potassium
  • Nutrition Bonus: Vitamin A & Vitamin C (40% daily value), Folate (31% dv).
  • Carbohydrate Servings: 1/2
  • Exchanges: 1 vegetable, 1/2 fat

Reviews 2

January 21, 2013
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By: EatingWell User
One of my favorites! This is my favorite asparagus recipe by far. The first time I tried it I expected it to last for several meals and ended up finishing every bit in one sitting and even wanting to lick the plate clean. I've used this same dressing on other things. It's also a very pretty dish because of the combination of red and green. Pros: Easy. Fast.
February 10, 2010
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By: enpassant
Very easy to make. Asparagus cooked to perfection, not too well done, not too chewy. I served mine at room temp and it was delicious!