Preheat oven to 450 degrees. Place asparagus in
large bowl. Add tomatoes and oil and toss to coat.
Spread in a heavy roasting pan or rimmed baking
sheet. Sprinkle with 1/2 tsp salt and add a
generous grinding of pepper.
Roast until the asparagus is crisp tender and the
tomatoes are warmed and slightly crinkled (about 15
minutes).
Whisk lemon juice, orange juice, honey, mustard and
remaining 1/4 tsp salt in a medium bowl until
blended. Reserve half of dressing in small bowl.
Add watercress to medium bowl; toss to coat.
Spread the watercress on a platter. Arrange the
roasted asparagus on the watercress and top with
tomatoes. Drizzle the reserved dressing over the
asparagus and tomatoes; sprinkle with dill. Serve
warm, room temp or cold.
Serving
Suggestions
6 servings
Originally Submitted
5/26/2013
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