Marinated Roasted Asparagus and Pepper Salad |
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Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 4 |
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Look for jars of roasted red bell peppers on the condiment aisle of the grocery store near the pickles and relishes. Ingredients:
1 pound asparagus spears |
1 garlic clove, minced |
1 tablespoon olive oil, divided |
olive oil-flavored cooking spray |
1 1/2 teaspoons balsamic vinegar |
1 1/2 teaspoons honey |
1/4 teaspoon salt |
1/4 teaspoon dried italian seasoning |
1/8 teaspoon black pepper |
1/8 teaspoon grated lemon rind |
1/2 cup bottled roasted red bell peppers, drained and cut into thin strips |
Directions:
1. Preheat oven to 450°.
2. Snap off tough ends of asparagus. Cut into 1 1/2-inch pieces; trim and place in a large bowl. Add garlic and 1 teaspoon olive oil; toss well. Line a jelly roll pan with foil; coat foil with cooking spray. Spread asparagus mixture in a single layer.
3. Bake at 450° for 8 to 10 minutes or until asparagus is crisp-tender.
4. Combine remaining 2 teaspoons oil, vinegar, and remaining ingredients in a serving bowl. Add asparagus mixture; stir until asparagus is coated. Cover and chill at least 2 hours.
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