Roasted Asparagus Salad with Citrus Dressing
From EatingWell: 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.
- 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
- Preheat oven to 450°F.
- 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.
- 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.
- 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.
- 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.
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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- Type of Dish
- Side dish, vegetable
- Ease of Preparation
- Total Time
- 45 minutes or less
- Preparation/ Technique
- May/June 2008