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Roasted Asparagus Salad with Citrus Dressing

May/June 2008

Your rating: None Average: 3.8 (31 votes)

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.



READER'S COMMENT:
"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! "
Roasted Asparagus Salad with Citrus Dressing

Makes: 6 servings

Active Time:

Total Time:

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
  • 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

  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.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 2 up to 2 hours ahead. Cover and refrigerate the dressing (Step 3) for up to 5 days.

Nutrition

Per serving: 61 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 9 g carbohydrates; 3 g protein; 2 g fiber; 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


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