Asparagus & Roasted Tomatoes with Citrus

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.