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How to Make Roasted Asparagus Salad
Asparagus is a spring vegetable that you are sure to find in the produce section during April. Steam it, grill it, or try this quick and easy recipe for a delicious asparagus side dish!
5 min prep time
2servings
4 spears
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Step-By-Step Instructions:
- Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. Lightly spray with cooking spray.
- Arrange the asparagus in a single layer on the baking sheet. Sprinkle the walnuts around the asparagus. Lightly spray the asparagus with cooking spray. Roll back and forth to coat.
- Roast for 5 minutes. Using tongs, turn the asparagus over gently. Roast for 4 minutes, or until the walnuts begin to brown. Transfer to a plate.
- Spoon the vinaigrette over the asparagus and walnuts. Roll back and forth to coat. Sprinkle with the pepper. Let stand for 10 minutes so the flavors blend.
- Cook’s Tip: Be sure to dry the asparagus thoroughly before cooking or it will not brown properly.
Nutrition facts
2 Servings
-
Serving Size
4 spears
- Amount per serving Calories 45
-
Total Fat
3.5g
- Saturated Fat 0.3g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 85mg
-
Total Carbohydrate
3g
- Dietary Fiber 1g
- Total Sugars 1g
- Added Sugars 0g
- Protein 2g
- Potassium 0mg
- Phosphorous 0mg
Ingredients
medium asparagus spears (trimmed and patted very dry)
8
walnuts (chopped)
1 tbsp
light balsamic vinaigrette
2 tsp
Pepper, to taste (coarsely ground preferred)
1
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