PassportApr 15, 2015 | By: Tom Wild
Good Food, Good Life, 365 – Roasted Asparagus Salad
Roasted Asparagus
1 bunch fresh asparagus spears, rinsed and ends removed
2 tablespoons olive oil
Kosher salt
Vinaigrette
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.
Salad
Cooked chickpeas
Finely chopped red bell pepper
Finely chopped red onion
To assemble:
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.
Sue’s Tip
Asparagus can be roasted ahead of time and stored in a container in the refrigerator until needed.
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