Roasted Asparagus Salad Recipe

Roasted Asparagus Salad Recipe photo by Taste of Home

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"Now that our six children are grown, they've started sharing recipes with me - and I love it," beams Louisville, Kentucky reader Anna Kreymborg. "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."

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Roasted Asparagus Salad Recipe

Prep: 10 min. Bake: 20 min. + cooling

Yield: 12 Servings

10 20 30

Ingredients

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

Directions

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, rotating asparagus in the pan after 10 minutes. Cool completely. Combine dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature. Yield: 12 servings.

Nutritional Facts 1 serving (1 each) equals 96 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 136 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Roasted Asparagus Salad in Country Woman March/April 1999, p40