Ah, yes, spring has sprung here in the South. In fact, I think it began springing back in February. But with the dogwoods and redbud in bloom, my cooking always takes on an even lighter touch, and of course I look to one of spring's best and first vegetables, ASPARAGUS.
Rebecca has done it again and come up with a wonderful dish for us all to enjoy.
You Will Need:
2 pounds asparagus, (about 2 bunches), trimmed
1 pint tiny cherry tomatoes
1 tablespoon extra-virgin olive oil
½ teaspoon salt
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 (4 cups) salad greens, whichever you prefer
2 tablespoons finely chopped fresh dill, optional
Directions: Prep time- 20 minutes Cook time –15 minutes
Preheat oven to 450°F.
Place asparagus in a large bowl. Add tomatoes and oil and toss to coat. Spread in a heavy roasting pan or rimmed baking sheet. Sprinkle with 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.
Whisk lemon juice, orange juice, honey, & mustard in a medium bowl until blended. Reserve half of the dressing in a small bowl.
Add salad greens to the medium bowl; toss to coat. Spread the salad on a platter. Arrange the roasted asparagus and tomatoes on the salad.
Drizzle the reserved dressing over the asparagus and tomatoes and sprinkle with dill, if desired.
Serve warm, at room temperature or chilled.
Makes: 6 servings
Total Fat: 3 grams
Sodium: 223 mg
Carbohydrate: 9 grams
Fiber: 2 grams
Protein: 3 grams
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