Roasted Asparagus Salad
1 1/2 pounds fresh asparagus
1 tablespoon olive oil
1 1/2 teaspoons chopped fresh basil
1/2 teaspoon lemon pepper
1/4 teaspoon salt
1/4 cup balsamic vinegar
1 garlic clove, minced
7 tablespoons olive oil
2 teaspoons chopped fresh basil
1/4 teaspoon salt
1 cup (about 1/2 pint) halved cherry tomatoes
1/2 cup chopped red bell pepper
1/4 cup finely chopped red onion
1 head Bibb lettuce, torn into bite-size pieces
1 avocado, sliced
Preheat oven to 425 degrees. Snap off and discard tough ends of asparagus; remove scales with a vegetables peeler, if desired.
In a Ziploc bag, blend together 1 tablespoon olive oil, 11/2 teaspoons chopped basil, 1/2 teaspoon lemon pepper and 1/4 teaspoon salt. Add asparagus to olive oil mixture and coat gently. Place asparagus on a lightly greased baking sheet.
Bake asparagus at 425 degrees for 13 to 15 minutes, or to desired degree of tenderness. Cool 10 minutes.
In a bowl, whisk together balsamic vinegar, garlic, 7 tablespoons olive oil, 2 teaspoons basil and 1„4 teaspoon salt.
In a separate bowl, toss together tomatoes, bell pepper, onion and 1 tablespoon balsamic vinegar mixture.
Arrange lettuce on individual serving plates. Top with tomato mixture and asparagus. Add avocado just before serving. Drizzle with remaining balsamic vinegar mixture. Serves 8.
pnj.com