This vibrant side dish is pretty enough for company and easy enough to prepare on a weeknight. Enjoy with any of your preferred main courses.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 ½ pounds fresh asparagus, trimmed and cut into thirds
- 2 medium yellow bell peppers, seeded and diced
- ¼ cup olive oil
- 1 large red onion, cut into strips
- ¼ cup toasted almond slices
- ½ cup grated Parmesan cheese
- ½ cup olive oil
- 3 tablespoons Dijon mustard
- 3 cloves garlic, minced
- 2 teaspoons lime juice
- 2 teaspoons sugar
- 1 teaspoon hot sauce
- salad seasoning mix to taste
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.
- Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.
- In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.
- In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.
Nutrition Facts
| Calories | 277 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 3 g |
| Protein | 6 g |
| Saturated Fat | 4 g |
| Sodium | 267 mg |
| Sugars | 4 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
I used honey Dijon because that’s what I had. I used a white onion because that’s what I had. The end result was amazing and I have added this to my rotation.
This is so good. I would make the dressing just to eat on salads. I did cut all the oil way down. I just gently misted the asparagus and yellow peppers before roasting them. I also only used 1/8 cup of oil instead of the 1/2 cup it called for. We loved all the different flavors and hot sauce was just enough heat for us. It does make a LOT of dressing, for the amount of asparagus and peppers called for, so next time I would only make 1/2 the amount of dressing or double up on my veggies.
I didn’t use near the amount of asparagus called for, just enough for about 2 people. I drastically cut down on the dressing ingredients, just kind of eyeballed it all. I loved it!! Very flavorful!
Great new way to eat asparagus. I grilled the asparagus and yellow pepper on the grill, which added some great char flavor to the salad. I also toasted the almonds in a pan with some butter. I didn’t measure out the dressing ingredients, but I added less mustard (I don’t like mustard) and probably a little more lime juice than stated in the recipe.
I surprised my pot luck friends by bringing this salad to our Memorial Day gathering other than my usual carbohydrate laden dishes. It went over well. I tweaked it a bit as did those in the other reviews. Less olive oil, roasted the onion with the asparagus & peppers (used a red & yellow) and went easy on the hot sauce. I will make this again for family as it is quick, easy and tasty. I wish I would have taken a picture, it is a beautiful dish.
What a fantastic salad! Thank you. Roasted the almonds in the oven for 9 minutes while the asparagus and peppers baked for 18 minutes total time. Husband raved about this salad and he doesn’t usually like asparagus or bell peppers. He absolutely LOVED this salad and ate leftovers the next day. Great recipe. It’s a must try and really easy.
This is my new favorite summer salad. I used red bell peppers instead of yellow (they were on sale for .67 @ ) and it was spectacular!!
Great dish! I brought this to our Summer Cookout at work and everyone raved over the dish asking for the recipes! I added orange peppers to give it more color as well. I would even add red ones to!
I made this for a church potluck and it was totally gone. Think someone may have licked the bowl. I normally don’t appreciate reviews when the reviewers details all of the changes they made but I will mention that I omitted the nuts because of serving to a large group and instead added a few crushed croutons and it turned out great.
Absolutely AMAZING, my husband loved it as well. The salad seasoning is not needed at all, even tho I have no idea what it is, I think more flavors could have ruined the dressing. Instead of almonds I chopped and lightly caramelized walnuts, gave the dish a little more flavor and warm. I also used cayenne pepper in place of hot sauce for a more subtle spice and it was PERFECT. Mix in some grilled chicken and its a whole meal. Great new recipe for asparagus!!!!!
This recipe is delicious! We made it often on the barbecue this summer and it was so delicious, we didn’t even add a dressing. It keeps nicely in the fridge for a day or two assuming there’s any left after dinner!
My family loves onions, but this recipe called for a bit too much. If you don’t want to smell like onions for days, reduce to 1/4 to 1/2 onion.
A little too much oil but great salad!
Put the veggies all in a ziplock. Drizzle in some olive oil, sprinkle in some salt and pepper and roast. So good on it’s own, didn’t even need the dressing even though I had already made some.
Really liked the idea but I modified it a bit and really enjoyed it. As others suggested I tossed the cut asparagus and red and yellow peppers in olive oil and threw them in my grill basket. Used about 1/4 of a large red onion. Made only about half the dressing and added couple tablespoons of red wine vinegar. Cut back on the mustard and hot sauce too. Still had a lot of flavor and the grill flavor really helped too. Will do again. Thanks for the starting place for a yummy healthy salad.
I had to cut the oil in 1/2 for both parts of the recipe and it was still plenty oily. I also didn’t quite use all the dressing. Other than that it was AMAZING!!!! I used a red and yellow pepper and thinner asaparagus. Because of that the pepper needed a about 4 mins longer in the oven. I also roasted the onion with the other veggies.
This recipe is excellent. It is very tangy and full of different flavors. The alterations I made to the recipe was I replaced the dijon mustard with extra lime juice, used about half the amount of parmesan cheese, and served it hot instead of cold.
I wasn’t sure how this was going to turn out. I usually like these things in theory, but when I make them they never taste very good. I am happy to report that this was great! I couldn’t locate my salad seasoning, but the dressing was fine without it! This is a fabulous side dish. We served it along with some fish. This turned out to the the stand out!
This was off-the-hook delicious! We grilled the asparagus instead of broil it, and wow, it was so good. After initially eating this, we saved the rest of it in the fridge for about a week. When we took it out, it was just as good, if not better as the first time around. Thanks for a tasty and different recipe, Kim!
The combination of flavors was pleasant, the only problem I had was that there was just too much oil. I don’t love the taste of olive oil and would cut back as the whole salad ended up with a greasy texture. Very simple though and had a nice flavor.
WOW! What a nice surprise. When I served it, dear hubby thought it was warm but was pleasantly surprised that it was a cold salad. I used roasted pine nuts instead of almonds and that gave it a nice flavour. Also took the advice from a past review and used 2 TBSP Dijon Mustard insted of 3 and added Epicures Herb and Garlic Dip Mix (1tsp) to the dressing mix! Yummy! Roasted veggies for 18 minutes- they needed longer to soften and roast. Very good salad, have already told a friend about it!!