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Roasted Asparagus Salad

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
  • Total Time
    Prep: 10 min. Bake: 20 min. + cooling
  • Makes
    12 servings

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

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