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Roasted Asparagus and Yellow Pepper Salad

Roasted Asparagus and Yellow Pepper Salad

  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    45 m
Kim

Kim

This delicious cold roasted asparagus recipe is great if you love asparagus, and even if you don't. The tangy dressing and the roasted taste of the asparagus and peppers brings it all together. You can make this a day ahead of serving. You may not need to use all of the dressing. Also, you can make the vegetables the night before and add the dressing a few hours before serving.

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Nutrition

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  • Calories:
  • 277 kcal
  • 14%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 10.8g
  • 3%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
  2. Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
  3. In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
  4. In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

FBA
52

FBA

6/13/2004

The first time I made this, my husband said it was way too oily. The second time, I put the veggies in a bowl, poured just a little olive oil on top & mixed them with my hands to coat them. Then I used only 1/4 cup olive oil & half of the seasonings for the dressing. I substituted pourable Splenda for the sugar & just added some salt & ppper instead of the hot sauce & salad seasoning mix. I used chopped pecans the 2nd time, which I preferred to the almonds. Also adding some red peppers to the yellow adds to the presentation. I'd suggest checking the asparagus after 10 minutes to see how al dente or roasted you'd like them. I took another reviewer's suggestion & baked them for 18 minutes (9 minutes a side). Two other suggestions... If you want leftovers, I'd suggest doubling this recipe. Also if you refrigerate the dish, you should take it it out ahead of time as the olive oil solidifies in the frig.

chellebelle
38

chellebelle

5/20/2007

Oh wow! The mustard lime vinaigrette in this salad is wonderful! I was worried that it might be kind of "weird" but I loved it! I'm not a big garlic fan so I only used one clove. I also put a bit of the lime zest into the dressing. I cut the bell peppers into strips rather than dice, I wanted bigger chunks. I roasted the onions along with the asparagus and peppers to mellow the onion flavor as well. I poured half the dressing on the warm vegetables, then set the salad aside while the rest of my meal cooked and then added the rest just before serving along with the almonds and parmesan. I don't know what "salad seasoning mix" is but the dish tastes great without it. It came out great and I had plenty of compliments from my guests. I'll make it again!

AJRHODES3
26

AJRHODES3

6/29/2005

I just made this for the second time and it has gone over fabulously with all of my dinner guests. I love that it can be made ahead of time. My family raved about it at Easter and last night I served it to 14 of my husband's co-workers. It was great! My only change was to hold back a little of the hot sauce in fear that perhaps some of my guests did not like things quite so spicy/hot. It is a fabulous dish to make ahead of time for a party and reserve a few toasted almonds to sprinkle on the top just before serving. I also used both red and yellow peppers to add additional color. If it hadn't been raining I would have grilled the vegetables outside instead of oven roasting for additional flavor. This is definitely a "keeper", and even worth paying a little extra for asparagus when not in season.

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