Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

AOL ˇ
More Sites You Might Like
- Slashfood
- ParentDish
- Holidays
- Health
- Fitness
- Games
- Living
- DIY Life
- Green Daily
- Horoscopes
- Lemondrop
- Morning Rush
- Pets
- Patch
- ShelterPop
- Shortcuts
- StyleList
- Weddings
- WalletPop
Mail

Roasted Asparagus Salad with Citrus Dressing

		0
		0
		0
		0
		0

READ REVIEWS ()

Roasted Asparagus Salad with Citrus Dressing

Burris, Ken

35 mins total
20 mins prep

61 calories/serving

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

Provided By: EatingWell

Would you say this recipe is...

+ VOTE NOW

Rest roasted asparagus and tomatoes on a bed of watercress for a special touch. The fat-free dressing is a sweet-sour combination of fresh citrus juices, honey and Dijon mustard. Just as tasty warm or at room temperature, this salad works well when served as part of an easy buffet-style brunch.

Ingredients

Serves:

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

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.