Roasted Asparagus Salad with Fresh Basil and Walnuts
Recipe GLPR6e98ade8e2d4f7
A light and elegant salad featuring tender roasted asparagus spears topped with a tangy vinaigrette made from champagne vinegar, Dijon mustard, and fresh garlic. The dish is finished with fresh basil, crumbled feta cheese, and toasted walnuts for a perfect balance of flavors and textures.
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Ingredients
24 fresh asparagus spears, trimmed
1 tablespoon olive oil
Salt and black pepper to taste
1 tablespoon champagne vinegar
½ teaspoon Dijon mustard
½ teaspoon minced garlic
1 tablespoon minced red onion
½ teaspoon honey
4 tablespoons slivered fresh basil
4 tablespoons crumbled low-fat feta cheese
4 tablespoons chopped walnuts
Directions
Preheat your oven to 450°F (230°C). Lightly coat a baking sheet with cooking spray and arrange the trimmed asparagus spears in a single layer.
Lightly spray the asparagus with cooking spray and season generously with salt and black pepper.
Roast in the preheated oven for 5 to 8 minutes, until the asparagus is tender but still maintains a slight crispness. Remove from oven and let cool slightly.
While the asparagus roasts, prepare the vinaigrette by whisking together the olive oil, champagne vinegar, Dijon mustard, minced garlic, minced red onion, and honey in a small bowl until well combined.
Divide the roasted asparagus evenly among four serving plates, arranging the spears neatly.
Drizzle each plate with the prepared vinaigrette, then top each serving with 1 tablespoon of fresh basil, 1 tablespoon of crumbled feta cheese, and 1 tablespoon of chopped walnuts. Serve immediately.
