Roasted asparagus with greens and citrus dressing

Name: Roasted asparagus with greens and citrus dressing
Prep time: 9 min
Cook time: 8 min
Total time: 17 min
Yield: 4 servings
Ingredients: 1 pound(s) uncooked asparagus trimmed; 0.75 tsp table salt; 0.25 tsp black pepper freshly ground; 6 cup(s) mixed greens mesclun variety; 2 medium uncooked scallion(s) chopped; 1 medium orange(s) navel variety; 1 Tbsp fresh lemon juice; 2 tsp low sodium soy sauce; 4 tsp flaxseed oil

SmartPoints® value per serving

Total Time

17 min

Prep

9 min

Cook

8 min

Serves

Difficulty

Easy

Here's a beautiful and healthy side dish that comes together in less than 20 minutes and requires only 9 ingredients, two of which are salt and pepper. The tender asparagus and crisp mixed greens are tossed with a lively citrus dressing, which is made with orange zest, lemon juice, soy sauce for a hint of umami, and nutty-tasting flaxseed oil. We also love tossing in the orange sections at the very end for a finishing bright note and more colorful presentation. This dish is the perfect springtime salad to serve with loin lamb chops, a ham steak, or pork chops.

Ingredients

uncooked asparagus

1 pound(s), trimmed

table salt

¾ tsp

black pepper

¼ tsp, freshly ground

mixed greens

6 cup(s), mesclun variety

uncooked scallion(s)

2 medium, chopped

orange(s)

1 medium, navel variety

fresh lemon juice

1 Tbsp

low sodium soy sauce

2 tsp

flaxseed oil

4 tsp

Instructions

Preheat the oven to 400°F. Spray a large jelly-roll pan with canola oil nonstick spray. Arrange the asparagus in a single layer in the pan, spray with the nonstick spray, and sprinkle with 1⁄4 teaspoon of the salt and 1⁄8 teaspoon of the pepper. Roast the asparagus, shaking the pan occasionally, until crisp-tender, 7–8 minutes.
Transfer the asparagus to a cutting board; let cool about 10 minutes. Cut the asparagus into 1 1⁄2-inch pieces and transfer to a large bowl. Add the greens and scallions; toss to combine.
Grate the zest from the orange, then peel the orange and cut it into sections. Combine the zest, lemon juice, soy sauce, and the remaining 1⁄2 teaspoon salt and 1⁄8 teaspoon pepper in a small bowl. Gradually whisk in the oil until blended. Pour the dressing over the asparagus mixture. Stir in the orange sections and mix well. Yields about 1 1/3 cups per serving.

Roasted asparagus with greens and citrus dressing

Ingredients

Instructions

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