Roasted Asparagus Salad
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
YIELD: 12 servings.
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
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
-
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.
Nutrition Facts
1 serving: 96 calories, 9g fat (1g saturated fat), 0 cholesterol, 136mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 2g protein.
© 2024 RDA Enthusiast Brands, LLC