Good Food, Good Life, 365 – Roasted Asparagus Salad
1 bunch fresh asparagus spears, rinsed and ends removed
2 tablespoons olive oil
1/4 cup extra-virgin olive oil
2 tablespoons red wine vinegar
2 teaspoons fresh lemon juice
1 teaspoon dried oregano
1/4 teaspoon salt freshly
ground black pepper, to taste
Put ingredients into a jar and shake to blend.
Finely chopped red bell pepper
Finely chopped red onion
Spread a couple of tablespoons of pesto on each salad plate. Arrange roasted asparagus spears over the pesto. In a large bowl, toss chickpeas, red pepper and red onion with just enough vinaigrette to coat the ingredients. Spoon the mixture over the asparagus. Sprinkle with chopped chives or basil. Serve.
Asparagus can be roasted ahead of time and stored in a container in the refrigerator until needed.