Roasted Asparagus Salad Recipe

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Roasted Asparagus Salad Recipe
Roasted Asparagus Salad Recipe photo by Taste of Home
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Roasted Asparagus Salad Recipe

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5 1
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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."
MAKES:
12 servings
TOTAL TIME:
Prep: 10 min. Bake: 20 min. + cooling
MAKES:
12 servings
TOTAL TIME:
Prep: 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, 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. Yield: 12 servings.
Originally published as Roasted Asparagus Salad in Country Woman March/April 1999, p40

Nutritional Facts

1 serving: 96 calories, 9g fat (1g saturated fat), 0 cholesterol, 136mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.

  • 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
  1. 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.
  2. In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature. Yield: 12 servings.
Originally published as Roasted Asparagus Salad in Country Woman March/April 1999, p40

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