Asparagus & Roasted Tomatoes with Citrus
A pretty side-dish that can be made ahead of time. Roasted asparagus and tomatoes with a refreshing citrus marinade, a quick and easy and tasty way to serve asparagus with lively colors.
Yield
6 servingsPrep
10 minCook
15 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | bunches |
asparagus
2 pounds |
*
|
| 1 | pint | cherry tomatoes |
*
|
| ½ | teaspoon |
salt
or to taste |
|
| 1 | tablespoon | vegetable oil |
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
| 1 ½ | tablespoons |
lemon juice
freshly squeezed |
|
| 1 ½ | tablespoons |
orange juice
freshly squeezed |
|
| 1 ½ | tablespoons | honey |
|
| ¾ | teaspoon | dijon mustard |
|
| ¾ | teaspoon | dijon mustard |
|
| 4 | cups |
baby spinach
tough stems removed, lightly packed |
*
|
| 2 ½ | tablespoons |
dill weed
finely chopped |
*
|
Directions
Preheat oven to 450°F.
Put asparagus in a large bowl.
Add cherry tomatoes, oil, salt and black pepper to taste gently toss to coat.
Spread in a rimmed baking sheet evenly, arrange the tomatoes between and on top of the asparagus.
Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, 10 to 12 minutes.
Set aside once ready to serve.
Whisk lemon juice, orange juice, honey, mustard and ¼ teaspoon salt in a medium bowl until mixed well.
Reserve half of the dressing in a small bowl.
Add baby spinach to the medium bowl, toss to coat.
Spread the spinach on a platter.
Arrange the roasted asparagus on the spinach and then place the tomatoes on top or at the edges.
Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill.
Let it cool, serve at room temperature.
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