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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.

Source: EatingWell Magazine, March/April 2013

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F.

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  • 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.

Tips

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.

Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition Facts

133 calories; protein 3.9g; carbohydrates 8.8g; dietary fiber 2.5g; sugars 1.6g; fat 10.4g; saturated fat 1.2g; vitamin a iu 841.4IU; vitamin c 15.2mg; folate 123.8mcg; calcium 49.4mg; iron 1.2mg; magnesium 28.2mg; potassium 267.6mg; sodium 206.5mg; thiamin 0.2mg.
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