Asparagus & 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.
Yield
6 servingsPrep
10 minCook
15 minReady
30 minIngredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | bunches |
asparagus
2 pounds |
* |
1 | pint |
cherry tomatoes
|
* |
½ | teaspoon |
salt
or to taste |
|
1 | tablespoon |
vegetable oil
|
|
1 | x |
black pepper
freshly ground to taste |
* |
1 ½ | tablespoons |
lemon juice
freshly squeezed |
|
1 ½ | tablespoons |
orange juice
freshly squeezed |
|
1 ½ | tablespoons |
honey
|
|
¾ | teaspoon |
dijon mustard
|
|
¾ | teaspoon |
dijon mustard
|
|
4 | cups |
baby spinach
tough stems removed, lightly packed |
* |
2 ½ | tablespoons |
dill weed
finely chopped |
* |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | bunches |
asparagus
2 pounds |
* |
473 | ml |
cherry tomatoes
|
* |
2.5 | ml |
salt
or to taste |
|
15 | ml |
vegetable oil
|
|
1 | x |
black pepper
freshly ground to taste |
* |
23 | ml |
lemon juice
freshly squeezed |
|
23 | ml |
orange juice
freshly squeezed |
|
23 | ml |
honey
|
|
3.8 | ml |
dijon mustard
|
|
3.8 | ml |
dijon mustard
|
|
946 | ml |
baby spinach
tough stems removed, lightly packed |
* |
38 | ml |
dill weed
finely chopped |
* |
Directions
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.