Roasted Asparagus Salad with Parmesan Croutons

Roasted Asparagus Salad with Parmesan Croutons IMAGE Author: Canadian Living Credits: Roasted Asparagus Salad with Parmesan Croutons IMAGE

Tarragon lends this elegant salad a subtle licorice flavour and is a stellar match for spring-fresh asparagus and Parmesan-crusted croutons. Toss the salad with the dressing at the very last minute to keep the greens from wilting.

  • Portion size 16 servings
  • Credits : Canadian Living Magazine: April 2015

Ingredients

Lemon-Tarragon Dressing:
  • 1/4 cup lemon juice
  • 4 teaspoons Dijon mustard and liquid honey
  • 1 small garlic minced
  • 1/4 teaspoon each salt and pepper
  • 1/3 cup extra virgin olive oil
  • 3 tablespoons chopped, fresh tarragon
Parmesan Croutons:
  • half baguette (8 inches/20 cm) cut in 1/2-inch (1 cm) cubes
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup finely grated Parmesan cheese
Salad:
  • 2 kg asparagus (about 4 bunches) trimmed and cut in 1 1/2-inch (4 cm) lengths
  • 1 tablespoon olive oil
  • 1/4 teaspoon each salt and pepper
  • 3 cups grape tomatoes halved
  • 1 pkg (142 g) arugula
  • 1 pkg (142 g) baby spinach

Method

Lemon-Tarragon Dressing: In small bowl, whisk together lemon juice, mustard, honey, garlic, salt and pepper. Gradually whisk in oil. (Make-ahead: Refrigerate in airtight container for up to 3 days. Let stand at room temperature for 20 minutes, and whisk, before serving.) Stir in tarragon just before using.

Parmesan Croutons: On parchment paper–lined rimmed baking sheet, toss baguette with oil. Gather together in single layer; sprinkle with Parmesan. Bake in 400?F (200?C) oven until golden, about 12 minutes. Let cool to room temperature; break apart. (Make-ahead: Store in airtight container for up to 24 hours.)

Salad: While croutons are cooling, in large bowl, toss together asparagus, oil, salt and pepper. Spread on 2 rimmed baking sheets. Roast in top and bottom thirds of 425?F (220?C) oven, switching and rotating sheets halfway through, until tender, about 15 minutes. Let cool to room temperature. (Make-ahead: Refrigerate in airtight container for up to 24 hours. Let stand at room temperature for 20 minutes before continuing with recipe.)

Assembly: In large bowl, combine asparagus, tomatoes, arugula, spinach and croutons; add dressing and toss to coat. Serve immediately.

Photography props: cynthiafindlay.com (silverware); elte.com (table); thebay.com (bowls)

Nutritional facts per serving: about

  • Fibre 2 g
  • Sodium 194 mg
  • Sugars 4 g
  • Protein 4 g
  • Calories 116.0
  • Total fat 8 g
  • Potassium 309 mg
  • Cholesterol 3 mg
  • Saturated fat 1 g
  • Total carbohydrate 10 g

%RDI

  • Iron 10.0
  • Fibre 0.0
  • Folate 58.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 19.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Asparagus Salad with Parmesan Croutons

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