Roasted Asparagus Salad with Citrus Dressing

By From the Archives
Published: July 8, 2008
Updated: July 8, 2008

(Serves 4)

INGREDIENTS:

2 pounds asparagus, trimmed
1 pint of grape or baby pear tomatoes, cut in half
2 tablespoons olive oil
Salt and pepper
1 tablespoon fresh lemon juice
1 tablespoon orange juice
1 tablespoon honey
1 teaspoon mustard
2 bunches of watercress, trimmed
2 tablespoons chopped dill

METHOD OF PREPARATION:

Preheat an oven to 450 degrees.
Place the asparagus and tomatoes in a bowl. Add the oil and gently stir to coat vegetables. Spread mixture onto a sheet pan and sprinkle with salt and pepper.
Place in oven and roast until the asparagus are barely tender. Set aside.
In a bowl, whisk the lemon juice, orange juice, honey and mustard; mix well.
Add the watercress to the bowl and mix gently. Place on a chilled platter and top with the asparagus and tomato mixture. Sprinkle with the dill and serve.

Cooking with Class airs on NBC 10 and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University.

“Brunch Recipes,” aired during the week of July 7, 2008.