Apr 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

Preheat oven to 425 degrees. Pat asparagus spears dry and arrange in a single layer on a baking sheet. Drizzle with olive oil. Roll the spears around so they are completely coated with oil. Sprinkle with kosher salt. Roast for about 10 minutes, until spears are just tender.

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

Pesto

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.