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EatingWell


7
3
What's This?
Serving size 6
Prep Time
Total Time

Ingredients

2 lb asparagus, trimmed1 pt tiny cherry or pear tomato, red or mixed colors1 Tbsp extra virgin olive oil¾ tsp salt, divided freshly ground pepper, divided1 Tbsp fresh lemon juice1 Tbsp fresh orange juice1 Tbsp honey½ tsp Dijon mustard2 bunch watercress, tough stems removed2 Tbsp finely chopped fresh dill

Directions

  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.

To Make Ahead: Prepare through Step 2 up to 2 hours ahead. Cover and refrigerate the dressing (Step 3) for up to 5 days.

Tags: Dinner, Lunch, Appetizer, Diabetic, Gluten Free, Healthy, Low Carb, Low Cholesterol, Low Fat, Vegetarian, Vegetable, Tomato, Asparagus, American, Easy, Roasting, Father's Day, Spring, Summer, Easter, Birthday, Bridal Shower, Mother's Day, Baby Shower, Housewarming, Entertaining

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