Roasted asparagus salad with parmesan croutons
Author: CL
Serves: 16
Ingredients
- Lemon-Tarragon Dressing:
- ¼ cup (60 mL) lemon juice
- 4 tsp (18 mL) Dijon mustard and liquid honey
- 1 small clove garlic, minced
- ¼ tsp (1 mL) each salt and pepper
- ⅓ cup (75 mL) extra virgin olive oil
- 3 tbsp (45 mL) chopped, fresh tarragon
- Parmesan Croutons:
- half baguette, (8 inches/20 cm) cut in ½-inch (1 cm) cubes
- 1 tbsp (15 mL) extra-virgin olive oil
- ½ cup (125 mL) finely grated Parmesan cheese
- Salad:
- 2 kg asparagus, (about 4 bunches) trimmed and cut in 1½-inch (4 cm) lengths
- 1 tbsp (15 mL) olive oil
- ¼ tsp (1 mL) each salt and pepper
- 3 cups (750 mL) grape tomatoes, halved
- 1 pkg (142 g) baby arugula
- 1 pkg (142 g) baby spinach
Instructions
- Lemon-Tarragon Dressing: In small bowl, whisk together lemon juice, mustard, honey, garlic, salt and pepper. Gradually whisk in oil. (Make-ahead: Refrigerate in airtight container for up to 3 days. Let stand at room temperature for 20 minutes, and whisk, before serving.) Stir in tarragon just before using.
- Parmesan Croutons: On parchment paper–lined rimmed baking sheet, toss baguette with oil. Gather together in single layer; sprinkle with Parmesan. Bake in 400°F (200°C) oven until golden, about 12 minutes. Let cool to room temperature; break apart. (Make-ahead: Store in airtight container for up to 24 hours.)
- Salad: While croutons are cooling, in large bowl, toss together asparagus, oil, salt and pepper. Spread on 2 rimmed baking sheets. Roast in top and bottom thirds of 425°F (220°C) oven, switching and rotating sheets halfway through, until tender, about 15 minutes. Let cool to room temperature. (Make-ahead: Refrigerate in airtight container for up to 24 hours. Let stand at room temperature for 20 minutes before continuing with recipe.)
- Assembly: In large bowl, combine asparagus, tomatoes, arugula, spinach and croutons; add dressing and toss to coat. Serve immediately.