Roasted Asparagus Salad

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 8
• 1 1/2 lbs fresh asparagus
• 1/2 cup olive oil, divided
• 1 1/2 tablespoons chopped fresh basil, divided
• 1/2 teaspoon lemon pepper
• 1/2 teaspoon salt, divided
• 1/4 balsamic vinegar
• 1 garlic clove, minced
• 1 cup halved cherry tomatoes (about 1/2 pt.)
• 1/2 chopped red bell pepper
• 1/4 cup finely chopped red onion
• 1 head bibb lettuce, torn into bite-size pieces
• 1 avocado, sliced

Recipe

• 1 preheat oven to 425°f
• 2 snap off and discard tough ends of asparagus; remove scales with a vegetable peeler if desired.
• 3 stir together 1 t. olive oil, 1 1/2 teaspoons chopped basil, 1/2 teaspoons lemon pepper, and 1/4 tsp salt in a large bowl.
• 4 add asparagus to olive oil mixture, and toss gently to coat. place asparagus on a lightly greased baking sheet.
• 5 bake asparagus at 42°f for 13 to 15 minutes or to desired degree of tenderness. cool 10 minutes.
• 6 whisk together balsamic vinegar, garlic, and remaining 7 t of olive oil, 1 t. basil and 1/4 teaspoons salt.
• 7 toss together tomatoes, bell pepper, onion, and take out 1 t. of the balsamic mixture you made and toss together.
• 8 arrange lettuce on a large serving plate or large bowl. top with tomato mixture and asparagus. add avocado just before serving. drizzle with the remaining balsamic vinegar mixture.
• 9 note: to make ahead, toss together tomatoes, bell pepper, and onion without the dressing. store these ready to use ingredients in an airtight container in the refrigerator up to 5 hours. the dressing and asparagus can also be made up to 8 hours before serving.