ROASTED ASPARAGUS SALAD WITH PARMESAN CROUTONS

By jarren

Ingredients

• Lemon-Tarragon Dressing:
• 1/4 cup lemon juice
• 4 tsp each Dijon mustard and liquid honey
• 1 small clove garlic, minced
• 1/4 tsp each salt and pepper
• 1/3 cup extra-virgin olive oil
• 3 tsp chopped fresh tarragon
• Parmesan Croutons:
• Half baguette (8 inches/20),
• cut in 1/2-inch (1cm) cubes
• 1/2 cup finely grated Parmesan cheese
• Salad:
• 2 Kg asparagus (about 4 bunches),
• trimmed and cut in 11/2-inch
• (4 cm) lengths
• 1 tbsp olive oil
• 1/4 tsp each salt and pepper
• 3 cups grape tomatoes, halved
• 1 pkg (142 g) baby arugula
• 1 pkg (142 g) baby spinach

Details

Servings 16
Preparation time 25mins
Cooking time 60mins

Preparation

Step 1

Lemon-Tarragon Dressing: In small bowl, whisk together lemon juice, mustard, honey, garlic, salt and pepper. Gradually whisk in oil. (Make-ahead: Refrigerate in airtight container for up to 3 days. Let stand at room temperature for 20 minutes, and whisk, before serving.) Stir in tarragon just before using.

Parmesan Croutons: On parchment paper-lined rimmed baking sheet, toss baguette with oil. Gather together in single layer, sprinkle with Parmesan. Bake in 400*F (200*C) oven until golden, about 12 minutes. Let cool to room temperature; break apart. (Make-ahead: Store in airtight container for up to 24 hours.)

Salad: While croutons are cooling, in large bowl, toss together asparagus, oil, salt and pepper. Spread on 2 rimmed baking sheets. Roast in top and bottom thirds of 425*F (220*C) oven, switching and rotating sheets halfway through, until tender, about 15 minutes. Let cool to room temperature. (Make-ahead: Refrigerate in airtight container for up