Roasted Asparagus Salad Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ROASTED ASPARAGUS SALAD WITH FETA CHEESE



Roasted Asparagus Salad with Feta Cheese image

I was trying to come up with a flavorful salad that did not need dressing.

Provided by pbutler

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 35m

Yield 4

Number Of Ingredients 6

1 bunch fresh asparagus, trimmed and cut into bite-size pieces
2 tablespoons olive oil
1 pinch garlic powder, or to taste
4 cups lettuce leaves, cut into bite-size pieces
1 cup grape tomatoes, halved
½ cup crumbled feta cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet.
  • Bake in the preheated oven until asparagus are tender, about 20 minutes.
  • Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.

Nutrition Facts : Calories 182.9 calories, Carbohydrate 9.2 g, Cholesterol 28 mg, Fat 13.8 g, Fiber 3.6 g, Protein 8.2 g, SaturatedFat 5.7 g, Sodium 372 mg, Sugar 5 g

ROASTED ASPARAGUS SALAD



Roasted Asparagus Salad image

Now that our six children are grown, they've started sharing recipes with me-and I love it. This tasty way to prepare fresh asparagus -by roasting the spears, then serving them with a Dijon dressing at room temperature-came from our daughter. -Anna Kreymborg, Louisville, Kentucky

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 11

3 pounds fresh asparagus, trimmed
1/4 cup olive oil
2 garlic cloves, minced
DRESSING:
1/4 cup olive oil
1 tablespoon snipped fresh tarragon or 1 teaspoon dried tarragon
1 tablespoon cider or red wine vinegar
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely., In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.

Nutrition Facts : Calories 96 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 136mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

ROASTED ASPARAGUS AND YELLOW PEPPER SALAD



Roasted Asparagus and Yellow Pepper Salad image

This delicious cold roasted asparagus recipe is great if you love asparagus, and even if you don't. The tangy dressing and the roasted taste of the asparagus and peppers brings it all together. You can make this a day ahead of serving. You may not need to use all of the dressing. Also, you can make the vegetables the night before and add the dressing a few hours before serving.

Provided by Kim

Categories     Salad     Vegetable Salad Recipes     Asparagus Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 13

1 ½ pounds fresh asparagus, trimmed and cut into thirds
2 medium yellow bell peppers, seeded and diced
¼ cup olive oil
1 large red onion, cut into strips
¼ cup toasted almond slices
½ cup grated Parmesan cheese
½ cup olive oil
3 tablespoons Dijon mustard
3 cloves garlic, minced
2 teaspoons lime juice
2 teaspoons sugar
1 teaspoon hot sauce
salad seasoning mix to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
  • Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
  • In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
  • In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 10.8 g, Cholesterol 5.6 mg, Fat 24.5 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 4.1 g, Sodium 267.4 mg, Sugar 4.4 g

ROASTED ASPARAGUS & PEA SALAD



Roasted asparagus & pea salad image

Whip up this quick and healthy asparagus, pea and egg salad and you'll get plenty of nutrients including vitamin C and iron, plus three of your 5-a-day

Provided by Sophie Godwin - Cookery writer

Categories     Dinner, Lunch, Starter, Supper

Time 20m

Number Of Ingredients 10

3 tbsp natural yogurt
1 tsp wholegrain mustard
½ tsp honey
½ lemon , zested and juiced
100g watercress
1 large slice sourdough bread
200g asparagus , tough ends removed
1 ½ tbsp cold-pressed rapeseed oil
2 eggs
200g frozen peas

Steps:

  • Heat oven to 220C/200C fan/gas 7. Mix the yogurt, mustard and honey together. Add the lemon zest, then add the juice and some seasoning to taste. Squeeze any remaining lemon juice over the watercress.
  • Tear the bread into rough chunks and put them on a large roasting tray with the asparagus. Toss both in the rapeseed oil and seasoning, and roast for 10 mins until the asparagus is tender and croutons are golden.
  • Meanwhile, cook the eggs in a pan of boiling water for 6 mins, then add the frozen peas and cook for 1 min more. Drain and rinse both under cold water until cool. Peel the eggs, then cut into quarters.
  • To assemble, mix the asparagus and peas through the watercress, then toss through the creamy dressing. Nestle in the eggs and croutons, and serve.

Nutrition Facts : Calories 464 calories, Fat 18 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 15 grams sugar, Fiber 10 grams fiber, Protein 26 grams protein, Sodium 1.2 milligram of sodium

ROASTED ASPARAGUS AND SCALLION SALAD



Roasted Asparagus and Scallion Salad image

In this hearty, many-textured salad, soft, roasted asparagus is tossed with chewy whole grains and crisp, sweet caramelized scallions. You can use freekeh or farro here for the grains. Both are whole-wheat kernels, but the freekeh has a slightly smoky note from being toasted, while the farro is nuttier-tasting. You can prepare the freekeh or farro ahead and let it marinate in the dressing for up to six hours, but it's best to roast the asparagus and scallions within an hour of serving. Don't use pecorino Romano here, it's too sharp. If you can't find a young pecorino, use a young manchego or even a nice Cheddar, and serve this as a light main course or a salad course to a more substantial meal.

Provided by Melissa Clark

Categories     dinner, lunch, weekday, salads and dressings, main course, side dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 11

Kosher salt, as needed
1/4 cup freekeh or farro
2 1/2 teaspoons soy sauce
2 teaspoons lime juice
1 small garlic clove, grated on a Microplane or minced
Fine sea salt and black pepper, to taste
3 tablespoons extra-virgin olive oil, more as needed
1 bunch asparagus (1 pound), woody ends trimmed
1 bunch scallions (about 5 ounces), halved lengthwise and crosswise to form 2-inch-long ribbons
3 ounces (3 cups) salad greens, such as baby arugula
Pecorino Rossellino or other young sheep's milk cheese, as needed (optional)

Steps:

  • Bring a small pot of heavily salted water to a boil, stir in freekeh or farro, cover, and simmer until al dente, 20 to 30 minutes.
  • Meanwhile, in a large bowl, whisk together 2 teaspoons soy sauce, lime juice, garlic, and pinch salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly.
  • Drain freekeh and stir immediately into dressing while still warm.
  • Heat oven to 425 degrees. Spread asparagus and scallions over a rimmed baking sheet and drizzle liberally with oil, 1/2 teaspoon soy sauce and a pinch of salt and pepper. Toss to combine, then arrange in a single layer. Roast until they start to char in spots, about 20 minutes. Let cool slightly: The asparagus are best while still a little warm but not hot enough to wilt the greens.
  • Toss salad greens in the bowl with freekeh and dressing until leaves are coated, and transfer to serving platter. Top with roasted asparagus and scallions, shave cheese over salad if you like, and serve.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 5 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 456 milligrams, Sugar 3 grams

BARLEY AND HERB SALAD WITH ROASTED ASPARAGUS



Barley and Herb Salad With Roasted Asparagus image

When fat stalks of asparagus come into the markets, what better thing to do with them than roast or grill them? What's more, the California chef and teacher John Ash, demonstrating a recipe at the recent "Healthy Kitchens, Healthy Lives" conference at the Culinary Institute of America in Napa Valley - an event that bridges health care, nutrition science and cooking - insists that not only does asparagus taste better when it's not cooked in or near water, but also that it doesn't cause that distinctive odor in urine many people experience after eating it. I can't vouch for the latter claim, but asparagus is intensely delicious when you roast it And it's a beautiful addition to this lemony mix of barley and herbs. For the herbs, I like to mix sweet (tarragon, chives) with bitter (parsley, marjoram, thyme). Cooked barley will keep for 3 days in the refrigerator and can be frozen. The dressed grains will be good for 2 to 3 days.

Provided by Martha Rose Shulman

Categories     appetizer, main course, side dish

Time 1h

Yield Serves 4 as a main dish salad, 6 as a side

Number Of Ingredients 15

1 cup barley
3 cups water
Salt, preferably kosher salt, to taste
1 pound thick-stemmed asparagus
2 tablespoons extra- virgin olive oil
Freshly ground pepper to taste
1/2 cup chopped fresh herbs, such as parsley, marjoram, chives, tarragon and thyme
1 1/2 tablespoons fresh lemon juice
1 tablespoon sherry vinegar
Salt to taste
1 teaspoon lemon zest
1 small garlic clove, puréed
1/2 teaspoon dry mustard or 1 teaspoon Dijon mustard
6 tablespoons extra- virgin olive oil
Lemon wedges or sliced lemon for garnish (optional)

Steps:

  • Heat a 3- quart saucepan over medium-high heat and add barley. Toast in the pan, shaking pan or stirring grains until they begin to smell a little bit like popcorn. Add water and bring to a boil. Add salt to taste (I suggest 1/2 to 3/4 teaspoon for 1 cup barley), reduce heat, cover and simmer 45 to 50 minutes, until barley is tender (it will always be chewy). Drain off any liquid remaining in the pot through a strainer (set it over a bowl if you think you might want to use the barley water in a stock or risotto - it'll keep for a day in the refrigerator). Shake strainer and return barley to the pot. Cover pot with a clean dishtowel and return the lid. Allow barley to sit for 10 to 15 minutes.
  • Meanwhile, roast asparagus and make dressing. Preheat oven to 425 degrees F. Line a baking sheet with parchment. Snap off woody ends of the asparagus and place on parchment-lined baking sheet. Add olive oil and salt and pepper to taste and toss together until all of the asparagus is coated with oil (I do this with my hands). Make sure that asparagus is in one layer on the baking sheet in the pan and place in oven. Roast for about 12 minutes, or until tender and beginning to shrivel. It should be browned in spots. Remove from heat.
  • Whisk together lemon juice, vinegar, salt, lemon zest, garlic, and mustard. Whisk in olive oil.
  • Transfer cooked barley to a large bowl. Add herbs and vinaigrette and toss together until barley is evenly coated with dressing. Arrange on a platter or on plates. Lay stalks of roasted asparagus on over the top, and serve.

Nutrition Facts : @context http, Calories 449, UnsaturatedFat 24 grams, Carbohydrate 43 grams, Fat 29 grams, Fiber 12 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 895 milligrams, Sugar 3 grams, TransFat 0 grams

WARM ROAST ASPARAGUS SALAD



Warm roast asparagus salad image

Jill Dupleix's simple and impressive salad is the perfect accompaniment to a Spring meal.

Provided by Good Food team

Categories     Dinner, Lunch, Side dish

Time 50m

Number Of Ingredients 10

500g plump asparagus
4 ripe tomatoes
1 tbsp extra-virgin olive oil
12 thin rashers of streaky bacon
1 tsp clear honey
16 small potatoes , preferably Jersey Royals
2 tbsp red wine vinegar
2 tbsp extra-virgin olive oil
1 tsp Dijon mustard
100g packet rocket or baby spinach leaves

Steps:

  • Preheat the oven to 200C/Gas 6/fan 180C. Snap off the woody ends of the asparagus and discard. Arrange the asparagus in a single layer in a baking tray with sides. Cut the tomatoes in half widthways, nestle them in with the asparagus, season with sea salt and pepper and drizzle with olive oil. Roll each bacon rasher into a tight roll (if large, first cut in half crosswise), and arrange in the tray. Drizzle the bacon rolls with the honey and bake for 20 minutes until the tomatoes are soft and the bacon is crisp.
  • In the meantime, boil the potatoes until tender. Whisk the vinegar, olive oil, mustard, some sea salt and pepper in a large bowl until blended. Toss the rocket or spinach leaves in half of the dressing, and arrange on a large serving platter.
  • Drain the potatoes and cut in half. Gently toss them in the rest of the dressing, and arrange on the platter with the asparagus. Tuck in the tomatoes and bacon.

ROASTED ASPARAGUS SALAD



Roasted Asparagus Salad image

I got this recipe out of the Southern Living March 2010 magazine and made it...we just loved it and presentation is over the top...Don't be intimidated by the long directions, it is really an easy salad and worth the effort...

Provided by CIndytc

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 lbs fresh asparagus
1/2 cup olive oil, divided
1 1/2 tablespoons chopped fresh basil, divided
1/2 teaspoon lemon pepper
1/2 teaspoon salt, divided
1/4 balsamic vinegar
1 garlic clove, minced
1 cup halved cherry tomatoes (about 1/2 pt.)
1/2 chopped red bell pepper
1/4 cup finely chopped red onion
1 head bibb lettuce, torn into bite-size pieces
1 avocado, sliced

Steps:

  • Preheat oven to 425°F
  • Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler if desired.
  • Stir together 1 T. olive oil, 1 1/2 teaspoons chopped basil, 1/2 teaspoons lemon pepper, and 1/4 tsp salt in a large bowl.
  • Add asparagus to olive oil mixture, and toss gently to coat. Place asparagus on a lightly greased baking sheet.
  • Bake asparagus at 42°F for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
  • Whisk together balsamic vinegar, garlic, and remaining 7 T of olive oil, 1 T. basil and 1/4 teaspoons salt.
  • Toss together tomatoes, bell pepper, onion, and take out 1 T. of the balsamic mixture you made and toss together.
  • Arrange lettuce on a large serving plate or large bowl. Top with tomato mixture and asparagus. Add avocado just before serving. Drizzle with the remaining balsamic vinegar mixture.
  • Note: To make ahead, toss together tomatoes, bell pepper, and onion without the dressing. Store these ready to use ingredients in an airtight container in the refrigerator up to 5 hours. The dressing and asparagus can also be made up to 8 hours before serving.

Nutrition Facts : Calories 187.3, Fat 17.4, SaturatedFat 2.5, Sodium 151.4, Carbohydrate 7.7, Fiber 4.2, Sugar 3, Protein 3

ROASTED ASPARAGUS PASTA SALAD



Roasted Asparagus Pasta Salad image

Provided by Patrick and Gina Neely : Food Network

Time 1h

Yield 6 to 8 servings

Number Of Ingredients 12

1 pound bowtie pasta
1 pound asparagus, ends trimmed
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
1 shallot, finely chopped
1 clove garlic, finely chopped
2 teaspoons Dijon mustard
Zest and juice of 1/2 lemon
1/4 teaspoon crushed red pepper flakes
4 tablespoons olive oil
1/4 cup thinly sliced fresh chives
1 (4-ounce) container crumbled goat cheese

Steps:

  • Preheat the oven to 425 degrees F.
  • Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
  • Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
  • In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives.
  • Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.

MY FAVORITE ASPARAGUS



My Favorite Asparagus image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1 tablespoon whole-grain mustard
1 teaspoon prepared horseradish
Juice and zest of 1 lemon
Kosher salt and freshly ground black pepper
2 large bunches thick asparagus, trimmed
2 red endive, quartered
1 large yellow onion, cut into 1/2-inch-thick rings
Olive oil, for cooking
Fresh tarragon leaves, optional, for serving

Steps:

  • Set up a grill for even medium-high heat. If using a charcoal grill, build coals evenly along the bottom.
  • Whisk together the extra-virgin olive oil, mustard, horseradish, lemon juice and zest in a bowl. Season with salt and pepper. Set aside. Place the asparagus, endive and onions on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Place on the grill and cook, turning once, until tender-crisp and lightly charred, 4 to 5 minutes. Serve drizzled with the dressing and topped with the tarragon leaves, if using.

ROASTED ASPARAGUS & POTATO SALAD



Roasted Asparagus & Potato Salad image

This is a modification of a recipe from a nifty cookbook my boss gave me for my birthday. (I guess everyone I know has figured out, when in doubt a good cookbook makes the perfect gift.) The original recipe was conceived by Jeffrey Murphy of GB Ratto & Co. My modifications make this dish a little lighter while preserving the terrific flavors of the original. Because this salad is vegan, it travels very well and would make a nice addition at a picnic or potluck.

Provided by justcallmetoni

Categories     Potato

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 lb baby red potato
2 heads garlic
1/4 cup extra virgin olive oil
1/4 cup chicken broth or 1/4 cup water
1/4 cup chopped fresh oregano or 1 tablespoon dried oregano
1/4 cup thyme leaves, stripped from the branches
1 lb asparagus, trimmed into 2 inch pieces
1 red onion, thinly sliced
4 scallions, chopped (green & white parts)

Steps:

  • Preheat oven to 350°F.
  • Trim the top off the garlic heads leaving the rest of the bulb intact.
  • After a good cleaning, quarter the potatoes and place in a large bowl. Add the oregano, thyme, oil and stock. Now add the two garlic bulbs and toss together. Pour into a baking pan and roast for 30 minutes or until the garlic and potatoes are tender. Check about 20 minutes in and if the pan is very dry add another tablespoon or two of broth.
  • Remove potatoes from the oven and pour off any remaining liquid into a bowl. Let the potatoes and garlic cool.
  • Clean and trim the asparagus into 2-inch pieces. Steam or boil until they are cooked crisp tender (3 to 5 minutes). Plunge into cold water to stop the cooking and drain.
  • Take the roasted garlic and gently squeeze the soft cloves into the bowl of oil drained from the roasting pan. Stir to create a nice dressing. If it seems too thick, add a little more broth. The exact thickness is up to you but I like mine thicker than a vinaigrette but thinner than a mayonnaise type dressing. For me that's about 2-4 tablespoons. Season with salt and pepper.
  • Toss together the roasted potatoes, asparagus, red onion, scallions and garlic dressing.
  • Serve at room temperature.

ROASTED ASPARAGUS SALAD WITH TANGERINE DRESSING



Roasted Asparagus Salad with Tangerine Dressing image

Categories     Salad     Fruit     Vegetable     Roast     Low Fat     Vegetarian     Asparagus     Spring     Healthy     Tangerine     Bon Appétit

Yield Serves 4

Number Of Ingredients 11

1 pound asparagus, trimmed
1 teaspoon olive oil (preferably extra-virgin)
2 large tangerines or small oranges
1/3 cup fresh tangerine juice or orange juice
2 teaspoons rice vinegar
1 1/2 teaspoons oriental sesame oil
1 1/2 teaspoons grated tangerine peel or orange peel
1 garlic clove, pressed
3/4 teaspoon minced peeled fresh ginger
2 tablespoons finely chopped green onion tops
2 tablespoons finely chopped dry-roasted peanuts

Steps:

  • Preheat oven to 450°F. Place asparagus in medium bowl. Pour enough cold water over asparagus to cover; let stand 15 minutes. Drain. Spread asparagus in 13 x 9 x 2-inch baking pan; drizzle with oil. Roast asparagus until crisp-tender, turning occasionally, about 10 minutes. Transfer asparagus to platter; cool.
  • Using sharp knife, cut peel and white pith from tangerines. Cut between membranes to release segments. Arrange tangerine segments atop asparagus. Whisk tangerine juice, vinegar, sesame oil, peel, garlic and ginger in small bowl to blend. Season dressing to taste with salt and pepper. Drizzle over asparagus. Sprinkle with green onion tops and peanuts and serve.

ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE



Roasted Asparagus and Arugula Salad with Shallot Vinaigrette image

Categories     Salad     Vegetable     Side     Roast     Vegetarian     Asparagus     Arugula     Spring     Shallot     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

1/3 cup minced shallots (about 2 large)
2 tablespoons fresh lemon juice
2 tablespoons Sherry wine vinegar
2 teaspoons grated lemon peel
1 1/2 teaspoons Dijon mustard
1/3 cup extra-virgin olive oil
1 pound slender asparagus, tough ends trimmed
6 cups (lightly packed) arugula (about 5 ounces)
3 tablespoons chopped fresh chives
1/2 cup freshly grated Parmesan cheese (about 1 1/2 ounces)

Steps:

  • Whisk first 5 ingredients in small bowl to blend. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. Let stand at room temperature 30 minutes and rewhisk before using.)
  • Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer. Sprinkle with salt and pepper. Roast asparagus until just crisp-tender, about 12 minutes.
  • Combine arugula, chives, and asparagus in large bowl. Add remaining vinaigrette and toss to coat. Transfer salad to platter; sprinkle with salt, pepper, and cheese. Serve warm or at room temperature.

More about "roasted asparagus salad recipes"

ROASTED ASPARAGUS SALAD WITH CITRUS DRESSING RECIPE
roasted-asparagus-salad-with-citrus-dressing image
2016-06-03 Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress …
From eatingwell.com
5/5 (4)
Total Time 35 mins
Category Baked And Roasted Asparagus Recipes
Calories 61 per serving
  • 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.


ROASTED ASPARAGUS SALAD RECIPE | MYRECIPES
roasted-asparagus-salad-recipe-myrecipes image
2010-02-16 Directions Step 1 Preheat oven to 425°. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if... Step 2 Stir …
From myrecipes.com
5/5 (9)
Total Time 43 mins
Servings 8
Calories 193 per serving
  • Preheat oven to 425°. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired.
  • Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper, and 1/4 tsp. salt in a large bowl.
  • Add asparagus to olive oil mixture, and toss gently to coat. Place asparagus on a lightly greased baking sheet.
  • Bake asparagus at 425° for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.


LEMONY ROASTED ASPARAGUS AND CAULIFLOWER SALAD
lemony-roasted-asparagus-and-cauliflower-salad image
2019-04-08 1lb cauliflower florets (1.5lb head) ½ lb asparagus spears, ends discarded and spears sliced diagonally into 1-inch pieces. 1 tablespoon extra virgin olive oil, divided. ¼ cup pine nuts, toasted. ¼ cup freshly grated …
From snixykitchen.com


ROASTED GARLIC & ASPARAGUS SALAD RECIPE | EATINGWELL
roasted-garlic-asparagus-salad-recipe-eatingwell image
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 …
From eatingwell.com


10+ BEST ASPARAGUS SALAD RECIPES - HOW TO MAKE …
10-best-asparagus-salad-recipes-how-to-make image
2021-02-22 10+ Best Asparagus Salad Recipes - How to Make Asparagus Salad. 1. Steamed Clams with Bacon, Corn, and Basil. 2. Diners Want Shake Shack To Change Their Buns. 3. 30 Creative Cucumber Recipes. 4.
From delish.com


ROASTED TOMATO AND ASPARAGUS SALAD - HOME. MADE.
roasted-tomato-and-asparagus-salad-home-made image
2016-06-13 Preheat oven to 400&176;F. Trim asparagus and cut it into 1 inch pieces. In a bowl toss asparagus, tomatoes, and garlic in olive oil and salt to taste. Spread the mixture on a baking sheet and cook for 10 minutes or until …
From homemadeinterest.com


BURRATA AND ROASTED ASPARAGUS AND TOMATO SALAD
burrata-and-roasted-asparagus-and-tomato-salad image
2013-03-28 Instructions. Remove burrata from container and let rest to drain. Place tomato slices and asparagus spears on a baking sheet and drizzle with extra virgin olive oil, sprinkle with freshly ground black pepper and kosher salt …
From foodiecrush.com


47 ASPARAGUS RECIPES FOR SALAD, PASTA, GRILLING, AND MORE
47-asparagus-recipes-for-salad-pasta-grilling-and-more image
2022-05-27 A spring dinner that takes 15 minutes to prepare. Throw together the asparagus, arugula, and avocado salad in the 10 minutes it takes to cook the fish on a baking sheet in the oven. View Recipe ...
From bonappetit.com


ROASTED ASPARAGUS SALAD - DIABETES FOOD HUB
roasted-asparagus-salad-diabetes-food-hub image
Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. Lightly spray with cooking spray. Advertisement. Arrange the asparagus in a single layer on the baking sheet. Sprinkle the walnuts around the asparagus. Lightly …
From diabetesfoodhub.org


QUINOA SALAD WITH ROASTED ASPARAGUS - PRIMAVERA KITCHEN
2022-04-03 This Quinoa Salad with Roasted Asparagus is quick and easy to make for your busy days! It is made with red onion, pepper, asparagus, quinoa, and vinaigrette! Prep: 10 …
From primaverakitchen.com


16 SUMMER PASTA SALAD RECIPES — THE MOM 100
2022-07-06 Pasta Salad Dressing. As for a dressing, you can stick with a very simple olive oil or mayo based dressing, or you can use some leftover vinaigrette, maybe softened with a few …
From themom100.com


CALIFORNIA AVOCADO AND ROASTED ASPARAGUS SALAD
Instructions. Preheat oven to 400 degrees F. Place asparagus in a single layer on a rimmed baking sheet. Drizzle with olive oil and sprinkle with sea salt. Roast for 10 to 15 minutes, just …
From californiaavocado.com


SPRING LETTUCE SALAD WITH ROASTED ASPARAGUS - RECIPE GIRL
2022-04-12 Roast the asparagus for about 8 minutes, until just tender and the tips begin to turn brown. In a small bowl, whisk the lemon juice with the mustard and the remaining ⅓ cup olive …
From recipegirl.com


ROASTED ASPARAGUS RECIPE - LOVE AND LEMONS
Drizzle it with olive oil, and sprinkle it generously with salt and pepper. Toss to coat, and arrange the asparagus in a single layer. Finally, bake! Pop the baking sheet into a 425° preheated …
From loveandlemons.com


ROASTED ASPARAGUS LEMON ORZO SALAD WITH FRESH MOZZARELLA
2022-05-23 Preheat oven to 425 degrees F. Place the asparagus, zucchini, and shallots on a half sheet pan, toss with oil and a pinch of salt and pepper. Roast in the oven for 10-15 …
From melskitchencafe.com


BEST ROASTED ASPARAGUS SALAD RECIPE - GOOD HOUSEKEEPING
2021-02-11 Heat oven to 425°F. On a small rimmed baking sheet, toss asparagus with 1 tablespoon oil and ¼ teaspoon each salt and pepper. Roast until just tender, 8 to 12 minutes; …
From goodhousekeeping.com


RECIPES WITH ASPARAGUS | TASTE OF HOME
Asparagus Recipes. Enjoy a healthy spring season with these asparagus recipes, including, roasted asparagus, asparagus soup, baked asparagus, grilled asparagus, asparagus …
From tasteofhome.com


ROASTED ASPARAGUS SALAD WITH STRAWBERRY VINAIGRETTE | ALINE MADE
Jun 3, 2020 - Roasted asparagus salad on a creamy strawberry vinaigrette - a healthy and quick to make vegan spring salad for all asparagus lover! Pinterest. Today. Explore. When …
From pinterest.ca


BAREFOOT CONTESSA | PARMESAN ROASTED ASPARAGUS | RECIPES
1/4 teaspoon freshly ground black pepper. 1/2 cup freshly grated Parmesan cheese. 2 lemons cut in wedges, for serving. Preheat the oven to 400 degrees. If the stalks of the asparagus are …
From barefootcontessa.com


SESAME ROASTED ASPARAGUS, EGG AND BACON SALAD. - HALF BAKED …
2017-04-13 1. Preheat the oven to 425 degrees F. 2. On a large baking sheet, toss together the asparagus, a drizzle of olive oil, salt and pepper. Add the sesame seeds and toss once more, …
From halfbakedharvest.com


ROASTED ASPARAGUS SALAD WITH GOAT CHEESE RECIPE - DELISH
2008-01-01 Preheat oven to 425 degrees. Arrange bread cubes in a single layer on a baking sheet. Toast, tossing halfway through, until golden and crisp, about 5 minutes.
From delish.com


ROASTED ASPARAGUS AND ARUGULA SALAD WITH SHALLOT VINAIGRETTE …
2005-02-28 Preheat oven to 400°F. Place asparagus spears on rimmed baking sheet. Drizzle 1/4 cup vinaigrette over and turn to coat, then spread in single layer.
From bonappetit.com


OUR BEST ASPARAGUS RECIPES | FOOD & WINE
2021-02-19 5 of 17 Morel-and-Asparagus Salad with Frisée and Butter Lettuce 6 of 17 Asparagus Soup with Parmesan Shortbread Coins 7 of 17 Asparagus with Scallops, …
From foodandwine.com


ROASTED ASPARAGUS SALAD WITH PARMESAN CROUTONS - CANADIAN LIVING
Let cool to room temperature. ( Make-ahead: Refrigerate in airtight container for up to 24 hours. Let stand at room temperature for 20 minutes before continuing with recipe.) Assembly: In …
From canadianliving.com


BEST OVEN-ROASTED ASPARAGUS RECIPE - HOW TO MAKE ROASTED …
2022-06-27 Directions. Preheat oven to 425 degrees. After you wash the asparagus thoroughly, stack a bunch together and lop off the tough/thick bottom an inch or so. Spread out the …
From thepioneerwoman.com


SPRING LETTUCE SALAD WITH ROASTED ASPARAGUS RECIPE
Preheat the oven to 450°. On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the oil and the lemon zest and season with salt and pepper.
From foodandwine.com


BEST MUSHROOM BARLEY AND ROASTED ASPARAGUS SALAD RECIPES
2017-04-04 Add the shallots. Step 3. Toss the mushrooms, barley, and the dressing together. Stir in the chopped herbs. Set aside at room temperature for about 1 hour for the flavors to …
From foodnetwork.ca


ROASTED VEGETABLE ORZO SALAD - FED & FIT
2022-07-06 Instructions Preheat your oven to 375℉. Chop your vegetables into 1-inch pieces, then toss with olive oil and salt and pepper. Spread the veggies evenly on a... Cook the orzo …
From fedandfit.com


ROASTED ASPARAGUS SALAD - DINNER TONIGHT
2015-04-02 On a baking sheet lined with parchment paper, place the trimmed asparagus in a single layer. Drizzle asparagus spears with 1 tablespoon olive oil. Roast asparagus for 15-20 …
From dinnertonight.tamu.edu


ROASTED ASPARAGUS & TOMATO PENNE SALAD & GOAT CHEESE RECIPE
Preheat oven to 400°. Advertisement. Step 2. Cook pasta according to package directions, omitting salt and fat; drain and set aside. Step 3. Place asparagus and tomatoes on a jelly-roll …
From myrecipes.com


ROASTED ASPARAGUS - CULINARY HILL
2021-10-08 Recipe tips and variations. Yield: This recipe makes about 4 (1-cup) servings asparagus. The exact amount depends on where you were able to snap off the ends. …
From culinaryhill.com


SIMPLE ROASTED ASPARAGUS SALAD • FIT MITTEN KITCHEN
2020-03-30 Instructions. Preheat oven to 375ºF. Toss asparagus with olive oil and balsamic vinegar and bake for 20-25 minutes, or until soft but with a slight crunch. Let asparagus cool …
From fitmittenkitchen.com


ROASTED POTATO, ASPARAGUS AND ARUGULA SALAD - MY COLOMBIAN …
2010-06-22 Cut the spears diagonally into 1-inch lengths. Place in a steamer rack over boiling water, cover the steamer and cook until tender-crisp, about 3 minutes. Remove the rack from …
From mycolombianrecipes.com


ROASTED ASPARAGUS RECIPE - WITH 8 SEASONING IDEAS! - KRISTINE'S …
2021-05-16 Instructions. Preheat oven to 400° F. Line a baking sheet with parchment paper. Wash the asparagus and dry it well by patting it with a clean kitchen towel or paper towel. …
From kristineskitchenblog.com


Related Search