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Roasted Asparagus Salad

 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,
  • 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.
Nutritional Facts: 1 serving equals 96 calories, 9 g fat (1 g saturated fat), 0 cholesterol, 136 mg sodium,

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Roasted Asparagus Salad (continued)

Nutritional Facts: 3 g carbohydrate, 1 g fiber, 2 g protein.