Roasted Asparagus Salad
(makes 8 servings)
 
Ingredients:
1 1/2 lb. fresh asparagus
1/2 cup olive oil, divided
1 1/2 Tbsp. chopped fresh basil, divided
1/2 tsp. lemon pepper
1/2 tsp. salt, divided
1/4 cup balsamic vinegar
1 garlic clove, minced
1 cup halved cherry tomatoes (@ 1/2 pt)
1/2 cup chopped red bell pepper
1/4 cup finely chopped red onion
1 head bibb lettuce, torn into bite-size pieces
1 avocado, sliced
 
1. Preheat oven 425. Snap off and discard tough ends of asparagus;remove scales with a vegetable peeler, if desired
2. Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper, and 1/4 tsp. salt in a large bowl.
3. add asparagus to olive oil mixture, and toss gently to coat.  Place asparagus on a lightly greased baking sheet.
4. Bake asparagus at 425 for 13 to 15 minutes or to desired degree of tenderness. cool 10 min.
5. Whisk together balsamic vinegar, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt.
6. Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture.
7. arrage lettuce on individual serving plates. Top with tomato mixture and asparagus.  Add avocado just before serving. Drizzle with remaining balsamic vinegar mixture.
 
Note: To make ahaead, toss together tomatoes, bell pepper, and inion without dressing.  store these ready-to-use ingredients in an airtight container in the refrigerator up to five hours.  The dressing and asparagus can also be made up to 8 hours before serving.