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.
or to taste
freshly ground to taste
tough stems removed, lightly packed
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.