Roasted Asparagus Salad
This simple, 15 minute Roasted Asparagus Salad is the perfect side dish to almost any meal. It's lemony, savory, and veggie-ful!
INGREDIENTS
- 1 ½ pounds asparagus - skinny spears, cut in 2" pieces
- 6 radishes - mandolin sliced in 3/16" pieces
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- ¼ cup red onion - minced
- ½ cup feta cheese
INSTRUCTIONS
- Preheat oven to 425 °F. Line a large baking sheet with parchment paper.
- In a medium sized bowl toss asparagus and radishes in the extra virgin olive oil, salt, and black pepper. Spread asparagus and radishes onto the baking sheet and bake for 8 to 10 minutes. NOTE: The asparagus should be a little firm and just under being fork tender.
- Remove asparagus from the oven and immediately throw them back into the medium sized bowl. Add lemon juice, lemon zest, red onion, red onion, and feta cheese. Toss together until everything is evenly distributed. NOTE: Feel free to season with additional salt and pepper to taste preferences.
- Pour onto a serving platter and serve immediately.
RECIPE NOTES
Storing Information
- Refrigerated, in an airtight container, for up to 3 days.
- Reheat in the microwave or eat it cold.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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