For Easter, I was in charge of providing the asparagus dish. We often have asparagus with hollandaise, or wrapped in bacon with parmesan sprinkles. This year I wanted to mix it up and do something that was light and “spring-like”. I guess with all the cold weather we’ve had, I’m really craving warmer spring days.
I just made up the recipe as I went but was very simple and turned out pretty good.
Roasted Asparagus Salad
2 bunches thin asparagus – with ends trimmed
1/4 small onion – cut into very thin slices (in hindsight, I think a shallot would have been better with the milder flavor profile)
1 pint grape tomatos – halved
1 small handful fresh basil – chopped into a chiffonade (about 3 tablsp chopped)
Champagne vinagrette salad dressing (in the glass diamond bottle)
Preheat oven to 400*. Cut asparagus stalks into thirds and spread in a thin layer on a cookie sheet or two (I needed two). Add the onion as well and drizzle with a couple tbspns olive oil to coat – also season with S&P. Roast for about 10-15 minutes until stalks are bright green and still firm but tender.
While still warm, plate the asparagus, top with the halved tomatoes and fresh basil. Drizzle with champage vinagrette.
Serve immediately so you can enjoy warm!
(Also tastes great cold – especially with a little crumbled feta added. Yay leftovers!)
Also, a quick preview of the five cousins hanging out on Easter day… thanks Kamms for hosting us all 🙂