Fish Free Roasted Asparagus Salad with Lemon Vinaigrette

Total time30 min

Prep time15 min

Cook time15 min

5.0

(18)

Fish Free Roasted Asparagus Salad with Lemon Vinaigrette

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Ingredients

4 servings

For the roasted asparagus

1 lb asparagus, tough ends trimmed
2 tbsp extra virgin olive oil
¼ tsp salt
¼ tsp black pepper

For the lemon vinaigrette

3 tbsp extra virgin olive oil
3 tbsp fresh lemon juice (from about 1 large lemon)
1 tsp lemon zest
1 tsp dijon mustard
1 tsp honey
Chef's tip
Use the same amount. Maple syrup is a little thinner and less sticky than honey.
¼ tsp salt
¼ tsp black pepper

For the salad

4 cups baby arugula
4 radishes, thinly sliced
⅓ cup raw almonds, roughly chopped
2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Arrange the asparagus in a single layer on a large baking sheet, drizzle with 2 tbsp olive oil, and season with 1/4 tsp salt and 1/4 tsp black pepper, tossing to coat evenly.
2
Roast the asparagus for 12–15 minutes, until the spears are tender when pierced with a fork and the tips are lightly browned at the edges. Remove from the oven and let cool for 5 minutes.

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