Search
by Ingredient

Asparagus & Roasted Tomatoes with Citrus

StarStarStarHalf starEmpty star

Your rating

Asparagus and 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 servings

Prep

10 min

Cook

15 min

Ready

30 min
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 bunches asparagus
2 pounds
* Camera
1 pint cherry tomatoes
* Camera
½ teaspoon salt
or to taste
Camera
1 tablespoon vegetable oil
Camera
1 x black pepper
freshly ground to taste
* Camera
1 ½ tablespoons lemon juice
freshly squeezed
Camera
1 ½ tablespoons orange juice
freshly squeezed
Camera
1 ½ tablespoons honey
Camera
¾ teaspoon dijon mustard
Camera
¾ teaspoon dijon mustard
Camera
4 cups baby spinach
tough stems removed, lightly packed
* Camera
2 ½ tablespoons dill weed
finely chopped
* Camera

Ingredients

Amount Measure Ingredient Features
2 bunches asparagus
2 pounds
* Camera
473 ml cherry tomatoes
* Camera
2.5 ml salt
or to taste
Camera
15 ml vegetable oil
Camera
1 x black pepper
freshly ground to taste
* Camera
23 ml lemon juice
freshly squeezed
Camera
23 ml orange juice
freshly squeezed
Camera
23 ml honey
Camera
3.8 ml dijon mustard
Camera
3.8 ml dijon mustard
Camera
946 ml baby spinach
tough stems removed, lightly packed
* Camera
38 ml dill weed
finely chopped
* Camera

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.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 17g (0.6 oz)
Amount per Serving
Calories 3652% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 211mg 9%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 0% Vitamin C 5%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 
More health news

    Email this recipe