Asparagus Salad

developed by Church Health Center Wellness

Prep time: 20 minutes
Cook time: 15 minutes
Makes 6 servings
Nutrition Facts (per serving): Calories: 61; Total Fat: 3 grams; Sodium: 223 mg; Carbohydrate: 9 grams; Fiber: 2 grams; Protein: 3 grams


  • 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


  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 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 in a medium bowl until blended. Reserve half of the dressing in a small bowl.
  4. Add salad greens to the medium bowl; toss to coat. Spread the salad 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, if desired.
  5. Serve warm or at room temperature.

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