Roasted Asparagus with Greens and Citrus Dressing

Total Time
17 min
9 min
8 min
Tender asparagus and crisp greens are tossed with a lively citrus dressing made with orange zest, lemon juice, and nutty-tasting flaxseed oil.


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


1 medium, navel variety

fresh lemon juice

1 Tbsp

low sodium soy sauce

2 tsp

flaxseed oil

4 tsp


  1. 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.
  2. 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.
  3. 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.


This dish it’s the perfect spring salad to serve with loin lamb chops or a ham steak.

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