Tuesday, March 2, 2010

Roasted Asparagus Salad

We still have snow on the ground here in upstate New York...probably will for several more weeks. Winter does not go away gently for us. Comfort food like mac and cheese, hearty soups and stews tend to make us feel better about being inside...safe and warm....belly happy and full! BUT....all that comfort food can make your belly grow! I was flipping through the March issue of Southern Living .....yes I am dreaming about better weather, and not growing out of my summer clothes...and found this beautiful salad that I had to try. It is a carnival of color and goodness. (I added some roasted baby yellow squash to this.) I will be making this again and again. What I also loved about the dish is that you can prepare it ahead of time and put it together when you are ready to serve. Also, it looks gorgeous on a platter or would be beautiful served on individual plates for a small dinner party. Happy for your palate and healthy for you, this is a must try.

Roasted Asparagus Salad (Picture from Southern Living)

Serves 8
1-1/2 lb fresh asparagus
1/2 cup olive oil, divided
1-1/2 TBSP chopped fresh basil, divided
1/2 tsp lemon pepper
1/2 tsp salt, divided
1/4 cup balsamic vinegar
1 garlic clove, minced
1 cup halved cherry tomatoes
1/2 cup chopped red bell pepper
1/2 cup finely chopped red onion
1 head Bibb lettuce, torn into bite size pieces
1 avocado, sliced

Preheat oven to 425 degrees.
Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired. Stir together 1 Tbsp. olive oil, 1-1/2 tsp chopped basil, 1/2 tsp lemon pepper, and 1/4 tsp salt in a large bowl.
Add asparagus to olive oil mixture and toss gently to coat. Place asparagus on a lightly greased baking sheet.
Bake asparagus at 425 degrees for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
Whisk together balsamic vinegar, garlic and remaining 7 Tbsp olive oil, 1 Tbsp basil and 1/4 tsp salt. Toss together tomatoes, bell pepper, onion, and 1Tbsp balsamic vinegar mixture.
Arrange lettuce on platter or individual serving plates. Top with tomato mixture and asparagus. Add avocado just before serving. Drizzle with remaining balsamic vinegar mixture.

  • To make ahead, toss together tomatoes, bell pepper, and onion without dressing. Store these ready-to-use ingredients in an airtight container in the refrigerator up to 5 hours. The dressing and asparagus can also be made up to eight hours before serving.


  1. First of all let me say that I loved that bird shot on your banner; it cheered me up!
    ...and so did this salad, which is beautiful to look at and delicious at the same time! Great choice. I will be making it one day for sure.

  2. That looks like springtime on a plate!

  3. I've been in salad mode lately (enough with the heavy starch foods for a LITTLE while at least, grins). This looks like a real pick me up and go. Love the colors, flavors, and freshness.

  4. We love asparagus here! I'm hoping some of that snow melted away this weekend! Its been beautiful up here!

  5. The roasted asparagus salad is a perfect Spring time salad. So pretty.

    I love the recipes that you post! I think we have the same food style. I have added this recipe to my file.

  6. You've brought springtime to the table. I'm new to your blog but really like what I see. I'll be back often.

  7. Just stopping by for a moment as I haven't seen you in a bit. Hope all is well. Miss you! Your friend, Katy


Thank you for stopping by to share your thoughts! I am so glad you took time to visit me.