Roasted Asparagus Salad with Citrus Dressing

Directions

Preheat oven to 450°F.

Place asparagus in a large bowl. Add tomatoes and oil and toss to coat.

Spread in a heavy roasting pan or rimmed baking sheet, spooning the tomatoes between and on top of the asparagus.

Sprinkle with ½ teaspoon salt and add a generous grinding of pepper.

Roast until the asparagus is crisp-tender and the tomatoes are warmed and slightly crinkled, about 15 minutes. Set aside until ready to serve.

Whisk lemon juice, orange juice, honey, mustard and remaining ¼ teaspoon salt in a medium bowl until blended.

Reserve half of the dressing in a small bowl. Add watercress to the medium bowl; toss to coat.

Spread the watercress on a platter. Arrange the roasted asparagus on the watercress and top with tomatoes. Drizzle the reserved dressing over the asparagus and tomatoes; sprinkle with dill.

Serve warm or at room temperature.