Tuesday, March 31, 2015

ROASTED ASPARAGUS SALAD WITH CITRUS DRESSING

  • 2 pounds asparagus, (about 2 bunches), trimmed
  • 1 pint tiny cherry or pear tomatoes, red or mixed colors
  • 1 tablespoon extra-virgin olive oil
  • 3/4 teaspoon salt, divided
  • Freshly ground pepper, to taste
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh orange juice
  • 1 tablespoon honey
  • 1/2 teaspoon Dijon mustard
  • 2 bunches watercress, tough stems removed (about 4 cups lightly packed)
  • 2 tablespoons finely chopped fresh dill
  1. Preheat oven to 450°F.
  2. Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with 1/2 teaspoon salt and add a generous grinding of pepper. Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve.
  3. Whisk lemon juice, orange juice, honey, mustard and remaining 1/4 teaspoon salt in a medium bowl until blended. Reserve half of the dressing in a small bowl.
  4. Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill. Serve warm or at room temperature.
Yield: 6 servings
Per serving: 61 calories; 3 g fat (0 g sat, 2 g mono); 0 mg cholesterol; 9 g carbohydrates; 3 g protein; 2 gfiber; 319 mg sodium; 371 mg potassium.

Source: 2008 Eating Well Magazine


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