Roasted Asparagus Salad With Citrus Dressing

Submitted by senseicheryl

"This recipe was featured in an email from the www.lifescript.com website. "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.""

 

• Ready In: 35mins
• Ingredients: 11
• Yields: 6 dishes of salad
• Serves: 6

ingredients

• 2 lbs asparagus, trimmed (about 2 bunches)
• 1 pint cherry tomatoes (red or mixed colors)
• 1 tablespoon extra virgin olive oil
• 3⁄4 teaspoon salt, divided
• fresh 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 fresh dill, finely chopped

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.

Reviews

[NC Motor Maid]

Coworker made this and brought it to work for a potluck. Delicious!!! It was completely gone in 15 minutes!