Roasted Asparagus Salad
Fill half your plate with this delicious salad.
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Roasted Asparagus Salad
Fill half your plate with this delicious salad.
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| Servings |
| 4(1.25 cups each) |
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|
Ingredients
- 1/4cup red onionsliced very thin
- 1/3cup red wine vinegar
- 1lb fresh asparagus spearstrimmed
- 3cups fresh arugula(can substitute spinach)
- 2tbsp fresh mintminced
- 3tbsp olive oil extra virgindivided
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- To pickle onions, combine onion and vinegar in a small bowl. Cover and let stand at room temperate for at least 30 minutes or in the refrigerator for up to 24 hours.
- Pre-heat oven to 400 °F. On a baking sheet lined with parchment paper, place the trimmed asparagus in a single layer. Drizzle asparagus spears with 1 tablespoon olive oil. Roast asparagus for 15-20 minutes (until tender crisp).
- Meanwhile, in a large bowl combine arugula and mint. Use a slotted spoon to transfer the onions to the mixture. Pour 3 tablespoons of the vinegar from the onion bowl into a small screw top jar. Add remaining oil, salt and pepper. Cover and shake well.
- Add cooled asparagus spears to the salad and drizzle vinegar mixture over the salad, toss gently to coat. Serve immediately
Recipe Notes
Note: If you have thin asparagus spears, leave them whole. If the spears are thick, cut them into 1 inch chunks.
