Monday, April 9, 2012

New Recipe

Another great way to get veggies!

Roasted Asparagus Salad with Citrus Dressing (from Standard Process)
2lbs or 2 bunches asparagus, trimmed
1 pint tiny cherry or pear tomatoes
1T extra virgin olive oil
3/4 t  sea salt
Freshly ground pepper to taste
1 T lemon juice (fresh squeezed)
1 T orange juice (fresh squeezed)
1T honey
1/2 t Dijon mustard
2 bunches watercress (tough stems removed)
2T fresh dill, finely chopped

Preheat oven to 450
Place asparagus in a large bowl. Add tomatoes and olive oil, toss to coat. Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus. Sprinkle with 1/2 t sea salt and pepper. Roast until the asparagus is crisp yet tender and te tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve.
Whisk lemon and orange juice mustard and remaining 1/4 t sea salt in a medium bowl until blended. Reserve half of the dressing in a small bowl.
Add watercress to the medium bowl; toss to coat. Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill. Serve warm or at room temperature.
(courtesy of