Roasted Asparagus Salad

By ccavaletti

Ingredients

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

Details

Servings 8

Preparation

Step 1

Preheat oven to 425º. 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 425º for 13 to 15 minutes or until 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 1 Tbsp balsamic vinegar mixture.

Arrange lettuce on individual serving plates. Top with tomato mixture and asparagus. Add avocado just before serving. Drizzle with remaining balsamic vinegar mixture.

Note: 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 five hours. The dressing and asparagus an also be made up to eight hours before serving.

From Southern Living Magazine, March 2010.