High Fructose Corn Syrup Free Roasted Asparagus Salad with Lemon Vinaigrette
Total time30 min
Prep time15 min
Cook time15 min
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Learn more →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
- 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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