Roasted Asparagus And Bell Pepper Salad Recipes

GRILLED OR OVEN ROASTED BELL PEPPERS AND ASPARAGUS

Steps:

• Fire up the grill or preheat oven to 400 degrees.
• Make butter sauce (or olive oil) by mixing melted butter with red pepper flakes, dried minced onions, and minced garlic.
• Line a cookie sheet with foil.
• Trim asparagus and cut off hard ends.
• Arrange asparagus spears and sliced bell peppers on foil lined cookie sheet.
• Coat vegetables with salt and fresh ground black pepper.
• Dirzzle butter sauce over vegetables. Toss to coat evenly.
• Bake for 20 minutes or until asparagus is just tender, but still crisp.

ROASTED ASPARAGUS AND YELLOW PEPPER SALAD

Steps:

• 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.

ROASTED ASPARAGUS AND SCALLION SALAD

Steps:

• Bring a small pot of heavily salted water to a boil, stir in freekeh or farro, cover, and simmer until al dente, 20 to 30 minutes.
• Meanwhile, in a large bowl, whisk together 2 teaspoons soy sauce, lime juice, garlic, and pinch salt and pepper. Drizzle in 3 tablespoons oil, whisking constantly.
• Drain freekeh and stir immediately into dressing while still warm.
• Heat oven to 425 degrees. Spread asparagus and scallions over a rimmed baking sheet and drizzle liberally with oil, 1/2 teaspoon soy sauce and a pinch of salt and pepper. Toss to combine, then arrange in a single layer. Roast until they start to char in spots, about 20 minutes. Let cool slightly: The asparagus are best while still a little warm but not hot enough to wilt the greens.
• Toss salad greens in the bowl with freekeh and dressing until leaves are coated, and transfer to serving platter. Top with roasted asparagus and scallions, shave cheese over salad if you like, and serve.

ROASTED ASPARAGUS SALAD

Steps:

• Place asparagus in a 13-in. x 9-in. baking dish coated with cooking spray. Combine oil and garlic; pour over asparagus and turn to coat. Bake, uncovered, at 400° for 20-25 minutes or until tender, turning after 10 minutes. Cool completely., In a small bowl, whisk dressing ingredients; pour over asparagus and turn to coat. Serve immediately or allow to marinate. Serve at room temperature.

ROASTED PEPPER SALAD WITH BALSAMIC VINAIGRETTE

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; cover and let stand for 20 minutes., Peel off and discard charred skin. Remove stems and seeds. Cut peppers into thin strips; place in a large bowl. Add onion., In a small bowl, whisk the oil, vinegar, herbs, garlic, garlic powder, cayenne, pepper and salt; pour over pepper mixture and toss to coat. Cover and refrigerate for up to 4 hours., Before serving, allow peppers to come to room temperature. Place on a serving plate; top with tomatoes, cheese and basil leaves.

ROASTED ASPARAGUS PASTA SALAD

Steps:

• Preheat the oven to 425 degrees F.
• Add pasta to a large pot of boiling salted water and cook until al dente. Drain in a colander and let cool.
• Meanwhile, slice asparagus on the bias into 1/2-inch pieces. Place the asparagus on a sheet tray and drizzle with olive oil, and season with salt and pepper. Place in oven and roast for 10 minutes, until slightly tender. Remove and let cool.
• In a small bowl, combine shallot, garlic, mustard, lemon zest, lemon juice, and red pepper flakes. Whisk in olive oil and season with salt and pepper. Add chives.
• Add pasta and roasted asparagus to a large bowl. Drizzle with dressing and toss. Add the crumbled goat cheese, toss and serve.

ASPARAGUS, RED PEPPER, & SPINACH SALAD

Steps:

• Heat 2 tablespoons oil in 12-inch nonstick skillet over high heat until beginning to smoke; add red pepper and cook until lightly browned, about 2 minutes, stirring only once after 1 minute. Add asparagus, 1/4 teaspoons salt and 1/8 teaspoons pepper; cook until asparagus is browned and almost tender, about 2 minutes, stirring only once after 1 minute. Stir in shallot and cook until softened and asparagus is tender-crisp, about 1 minute, stirring occasionally. Transfer to large plate and cool, 5 minutes.
• Meanwhile, whisk remainng 4 tablespoons oil, vinegar, 1/4 teaspoons salt and 1/8 teaspoons pepper in medium bowl until combined. In large bowl, toss spinach with 2 tablespoons dressing and divide among salad plates. Toss asparagus mixture with remaining dressing and place a portion over spinach; divide goat cheese among salads and serve.

ROASTED ASPARAGUS SALAD

Steps:

• Preheat oven to 425°F
• Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler if desired.
• Stir together 1 T. olive oil, 1 1/2 teaspoons chopped basil, 1/2 teaspoons lemon pepper, and 1/4 tsp salt in a large bowl.
• Add asparagus to olive oil mixture, and toss gently to coat. Place asparagus on a lightly greased baking sheet.
• Bake asparagus at 42°F for 13 to 15 minutes or to desired degree of tenderness. Cool 10 minutes.
• Whisk together balsamic vinegar, garlic, and remaining 7 T of olive oil, 1 T. basil and 1/4 teaspoons salt.
• Toss together tomatoes, bell pepper, onion, and take out 1 T. of the balsamic mixture you made and toss together.
• Arrange lettuce on a large serving plate or large bowl. Top with tomato mixture and asparagus. Add avocado just before serving. Drizzle with the remaining balsamic vinegar mixture.
• Note: To make ahead, toss together tomatoes, bell pepper, and onion without the dressing. Store these ready to use ingredients in an airtight container in the refrigerator up to 5 hours. The dressing and asparagus can also be made up to 8 hours before serving.