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Roasted Asparagus Salad

Roasted Asparagus Salad
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Summary

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!

  • Prep time
    5 min
  • Servings
    2 Servings
  • Serving size
    4 spears
Cooking for 1 or 2 Quick & Easy Salads Sides Vegetarian Low Sodium Lower Carb Veggie Rich
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    4 spears
  • Amount per serving Calories 45

  • Total Fat 3.5g
    • Saturated Fat 0.3g
  • Cholesterol 0mg
  • Sodium 85mg
  • Total Carbohydrate 3g
    • Dietary Fiber 1g
    • Total Sugars 1g
  • Protein 2g
Cooking for 1 or 2 Quick & Easy Salads Sides Vegetarian Low Sodium Lower Carb Veggie Rich
Ingredients

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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Directions

Directions

  1. Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil. Lightly spray with cooking spray.

  2. 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.

  3. 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.

  4. 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.

  5. Cook’s Tip: Be sure to dry the asparagus thoroughly before cooking or it will not brown properly.

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