Roasted Asparagus Salad
"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."12 ServingsPrep: 10 min. Bake: 20 min. + cooling
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.
Nutrition 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.