Roasted Asparagus Salad with Citrus Dressing


2 pounds asparagus (about 2 bunches), trimmed
1 pint tiny cherry or grape tomatoes
1 tablespoon Hy-Vee select extra-virgin olive oil
3/4 teaspoon salt, divided
Freshly ground pepper to taste
1 tablespoon fresh lemon juice
1 tablespoon fresh orange juice
1 tablespoon Hy-Vee honey
1/2 teaspoon Hy-Vee Dijon mustard
2 bunches watercress, tough stems removed (about 4 cups lightly packed)
2 tablespoons finely chopped fresh dill


1. Preheat oven to 450 degrees
2. Toss asparagus and tomatoes with oil. Spread in a heavy roasting
pan or rimmed baking sheet. Sprinkle with 1/2 teaspoon salt and
pepper. Roast until the asparagus is crisp-tender and the tomatoes are
warmed and slightly crinkled, about 15 minutes. Set aside until ready
to serve.
3. Whisk lemon juice, orange juice, honey, mustard and remaining 1/4
teaspoon salt in a medium bowl until blended. Reserve half of the
dressing in a small bowl.
4. Add watercress to the medium bowl; toss to coat. Spread on a
platter. Arrange the roasted asparagus on the watercress and top with
tomatoes. Drizzle the reserved dressing over the asparagus and
tomatoes; sprinkle with dill. Serve warm or at room temperature.

Per serving: 61 calories; 3 g fat (o g sat, 2 g mono); 0 mg
cholesterol; 9 g carbohydrates; 3 g added sugars; 3 g protein; 2 g
fiber; 319 mg sodium; 371 mg potassium